
I am not sure when poppy seeds were incorporated in Bengali cooking as they are not native to the region [for an interesting history of this plant's travels around the world, see this]. And these poppy seeds, needless to say, aren't going to get you high! Opium is made from unripe poppy seeds.
I combined both potatoes and the cute ball zucchinis I found in the grocery store and cooked them in posto paste. Here is the recipe.
Ingredients: (2-3 people)
2 medium Potatoes -peeled and chopped in cubes
2 medium Zucchinis - chopped in cubes
2 tbspoon Posto
1/4 tspoon Mustard Seeds
1 cube Ginger
4 green Chillis
1/2 tspoon Paanch Phoron (Paanch phoron, as the name suggests, contains five ingredients - cumin seeds, fennel seeds, radhuni, nigella seeds and mustard seeds. It is available in Indian stores or you can make your own.)
1/4 tspoon turmeric
1/2 cup water
1 tspoon oil
Salt to taste
Method:
Soak the posto in warm water for atleast 30 minutes. Grind to a fine paste with mustard seeds, 2 green chillis and ginger.
Heat oil and temper it with remaining green chillis and paanch phoron.
Add the potatoes, zucchini and turmeric powder and saute for a few minutes.
Add the posto paste and salt. Cook with the vegetables for a couple of minutes.
Add the water and cook in low heat for about 15-20 minutes till potatoes and zucchini are cooked.
My mom would add 1/2 tspoon mustard oil and a little sugar just before she removed it from the flame. It adds a special zing to the dish.

This is my (late) entry to the great Curry Mela hosted at Anthony's Kitchen.
Hey Thats a great Recipe
ReplyDeleteI Use zucchini wherever posible, I just love that veg.
I often use it in mix veg curries or make raita or simply grill it .
Thanks Neelu and welcome to my blog. I agree, zucchini is a great vegetable - whether you are grilling it or making a curry. In this version, it absorbs the delicate taste of posto and tastes simply delicious.
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