Posto is Bengali means poppy seeds. One of the traditional vegetarian dishes is a simple dish made with potato cooked in poppy seed paste. It is also made by adding ridge gourd. It’s truly satisfying when served with steaming hot rice. Light on the tummy and easy way to incorporate seasonal vegetables.
- Potato: ½ cup(peeled and cubed)
- Ridge gourd: 2cups(peeled and cubed)
- Poppy seeds: 3-4Tbsp(soaked)
- Green chilli: 2 nos (slit)
- Rock Salt: to taste
- Turmeric: ½ tsp
- Cold pressed mustard oil: 1 tsp (optional)
- Panch phoran: 1 tsp
- Soak poppy seeds in just enough warm water for about an hour and grind it into a smooth paste.
- Heat cold-pressed mustard oil, add 1 tsp of panch phoran. (You could choose to skip the oil and dry roast the panch phoran)
- Once it sputters, add sliced green chillies.
- Add the chopped vegetables and cook until soft. Sprinkle water and cover and cook with minimum water.
- Add turmeric powder and salt and stir well.
- Once cooked well add the poppy seed paste and cook for a while.
- Adjust the consistency to either a thick-coated gravy or slightly thin gravy by adding water.
- Serve hot with steamed rice.
- Note that ridge gourd leaves a lot of water while cooking.
- I like to keep little skin on the ridge gourd.
- You can steam the vegetables and proceed with the recipe instead of cooking directly in a pan.
- Food group: Vegetables and seeds
- Including peanuts and sesame poppy gives the gravy a rich creamy and smooth texture without the need to add oil, dairy or unhealthy fats.
- Best eaten with steamed rice or steamed Sama or Foxtail millet.