I think almost every Bengali is familiar with this name. I love ‘posto’ or poppy seeds in any form. I made this dish yesterday for lunch, along with some steamed rice. The fresh flavour of mustard oil and poppy seed paste always makes me crazy. I made it in the microwave, but you can also make this in the oven. Try this in your kitchen and let me know how it turns out.
Preparation Time: 05 M
Cooking Time: 10 M
Total Time: 25 M
Required Ingredients :
- 6 Tablespoons of poppy seeds.
- 3 Teaspoons of chopped onion.
- 3 chopped green chillies.
- 1 Teaspoon chopped tomato.
- 3 Teaspoons of chopped coriander leaves.
- 3 Tablespoons of Anchal Kachi Ghani Mustard Oil
- Salt.
- Water.
Method of Cooking
- Soak the poppy seeds in 7-8 tablespoons of water for 2-3 hours. You can also soak it in milk.
- Then grind them to a very smooth paste.
- Put the paste in an oven-proof bowl.
- Add onion, green chilies, tomato and coriander leaves into the paste. Mix it with a spoon.
- Then add some salt and Anchal Kachi Ghani Mustard Oil. Again mix it.
- Put the bowl in the microwave with lid. Cover the bowl half with the lid.
- Now turn on the oven for 3 minutes.
- Take it out and mix with a spoon.
- Again, put it in the oven for 2-3 minutes. After that posto will be ready. Before serving, drizzle some more Anchal Kachi Ghani Mustard Oil.
- The more water you add to the paste, the more time it will take to cook.
Serve hot with some plain rice.