Love towards Posto or Poppy seed is quite high in Eastern part of India. Specially the people of West Bengal and in particular people from Bankura, Burdwan and Birbhum Districts must have dishes having Poppy seed everyday. It would seem that people are addicted to it and rightfully so as Poppy seed has a distinct taste. One can have on its own like fritters or paste with chopped green chillies, chopped onions and a little mustard oil.

On Sundays I like to eat Posto and dishes made with Posto. So yesterday I had prepared Begun Posto or Aubergine or Eggplant with Poppy seed paste. Now from birth I’ve been having Aloo Posto, Bori Posto. I’ve also tasted Chingri Posto which is heavenly. But to make it with Begun had a lingering taste. The recipe is simple and fenugreek seeds gives a special flavour to the dish. Recipe as follows

Cuisine -Infian

Course – Side dish with main meal

Difficulty level- Easy

Author – Madhu’s Kitchen

Preparation time – 10 mins, Cooking time-1 hr 20 mins

Ingredients

1/2 cup Posto

2-3 medium size Begun

1/2 tsp fenugreek seeds

1/2 tsp garlic paste

5-6 Tbsp mustard oil

Salt as per taste

Method

Make a paste of Posto using little water. Set aside. Wash the Beguns and cut thick in lengths. Smear with turmeric powder and sugar and set aside for 1 hr. In a wok heat oil and add Posto. Stir for 5 mins and set aside. In the same wok add some more oil and add fenugreek seeds, add the begun and stir for couple of mins. Add garlic paste and fried Posto and stir very well for 4-5 mins. Add salt and stir very well. Add a little water if need be. Cover and set aside. Enjoy with steamed rice

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