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Begun Aloo Posto (Eggplant Potato Poppy Seeds)

You can never take out Posto off a bong’s plate ... Eggplant Aloo Posto for lunch today reminds me of home, mommys kitchen and the City of Joy.

Poppy was used by Mughals as a recreation drug and then after the battle of Plassey of 1757 , English found a way of making money by selling Poppy Opium in China. Bengal was suppressed and the farmers were forced to produce Poppy which had no food value for the poor Indian farmer as a dried seed had no room in our cuisine. Thus we call poppy as a colonial symbol but we have grown to adore it , almost the same way we love cricket. It all changed when a Bong experimented with it and found much to the delight that the seeds when made into a paste gives a nutty flavor, blended well with mustard oil.

We love it with almost everything including Chicken , I had earlier posted a picture of the Rezala which is made of the poppy seeds.

Cuisine - Indian, Bengali
Keywords- Vegetarian, Aloo Posto, Tasty, Cooking, Recipe
Prep Time – 10 Mins.
Cook Time – 30 Mins.

Ingredients:
2 Potatoes
2 Brinjals/Eggplant
4 spoon oil.
1 spoon Panch Phoran
2 Red Chillis
1 spoon of Turmeric powder
2 Spoon of Coriander powder
1 big spoon of Poppy seeds
1 spoon of Garam Masala

Minestrone.jpg

RECIPE :

1. Peel and Cut two potatoes , each into 4 halves.
2. Cut the brinjals into 4 pieces at length.

3. Pour canola oil in a Wok.
4. Add some Panch Phoran sauté for a minute. Add red chilies - 2
5. Now add the cut potatoes and egg plants and keep frying with the lid closed.
6. Keep stirring them occasionally and make sure you see the oil coming out and getting separated while doing so.
7. When it’s 70% cooked , add two spoons of coriander powder , 1 spoon of turmeric powered and mix the spices while cooking.
8. Add a big spoon full of Poppy seeds , salt to taste and keep the lid closed till it cooks.
9. Serve Hot.

Minestrone.jpg
Minestrone.jpg

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Try at your home and let me know in the comments below.

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