Veg: Aloo Posto
Why Aloo Posto?
Bengalees love posto (poppy seed), particularly Bengalees from Birbhum and Bankura. I got married to an individual from Birbhum. And therfore, I had no choice but to learn how to make posto dishes. It so happens, my mom knew how to make aloo posto. She taught me how to make it and impress my in-laws. After the first time I made it for my in-laws, my brother-in-law said to me - "Boudi, Posto Bata Bhaat aar Babu Giri Thaat, thats what we say in Birbhum". I still remember that.
Ingredients and Amount or Quantity
1. Potatoes (250 grams)
2. Poppy Seed (200 grams)
3. Onion (1 medium size)
4. Green Chilli (2 pieces)
5. Salt (to taste)
6. Sugar (1/2 spoon)
7. Kalo Jeera (1/2 spoon)
Method
Cut up the potatoes into small cubes. Chop up the onion.
Heat up a pan and add oil. Add Kalo Jeera when oil is hot. Add the chopped onions and potatoes when kalo jeera is crackling. Fry for 5 minutes. Add sugar and salt and 1 cup of water. Boil the potatoes so that its soft. Dry grind the poppy seeds and add to the pan. Stir for a few minutes so that the ground poppy seed absorbs the water in the pan and a sticky mix is created. Pour in a bowl and serve with rice.
Ingredients and Amount or Quantity
1. Potatoes (250 grams)
2. Poppy Seed (200 grams)
3. Onion (1 medium size)
4. Green Chilli (2 pieces)
5. Salt (to taste)
6. Sugar (1/2 spoon)
7. Kalo Jeera (1/2 spoon)
Method
Cut up the potatoes into small cubes. Chop up the onion.
Heat up a pan and add oil. Add Kalo Jeera when oil is hot. Add the chopped onions and potatoes when kalo jeera is crackling. Fry for 5 minutes. Add sugar and salt and 1 cup of water. Boil the potatoes so that its soft. Dry grind the poppy seeds and add to the pan. Stir for a few minutes so that the ground poppy seed absorbs the water in the pan and a sticky mix is created. Pour in a bowl and serve with rice.
© 2020 Sati Mukherjee. All Rights Reserved
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