Aloo dhyarosh posto/Potato and okra in poppy seed paste
When I hear the name posto, I go weak at the knees. Well, any Bengali would! It is our staple. The best part is that you can pair it with anything and everything. Who would have known that such small seeds had so much flavour and power? This recipe brings together the okra or dhyarosh, as we Bengalis call it and our favourite posto. Serve it with a side of dal and plain rice. Enjoy it after a long day at work, or for lunch (siesta after weekend lunch).
Note: If you want, you can make it with only okras and leave out potatoes.
Ingredients:
- Dhyarosh/okra
- Potatoes
- Poppy seed
- Green chillies
- Salt
- Fenugreek seeds
- Mustard Oil
- Rice (a few grains)
- For tempering — Nigella Seeds (Kaalo Jeerey)/ Methi (Fenugreek Seeds)/ Pnach Phoron (Five-Spice Mix) — change tempering each time to bring subtle changes in flavour
Preparation:
- Wash the okra, drain and cut into small pieces when dry
- Peel the potatoes and cut in small pieces
- Soak the poppy seeds in water for about an hour and then make a paste along with salt, green chillies and a few grains of rice
- Heat oil (preferably mustard oil) in a wok and temper with any of the tempering mentioned above of your choice
- Add the okra pieces and fry for a bit
- Add the potatoes and keep frying until they are almost cooked
- Now add the poppy seed paste and bring to a boil
- Check the salt and spiciness and take it off the flame
- Serve with rice