March 04, 2007
JFI - Alu Posto
I'm late for Jihva for Potato. I had every intention of posting on March 1, even had the recipe ready, but the week got the better of me. I think it had to do with the snow. You see, when the week started, I felt spring in the air. The snow was finally beginning to melt. But, by the weekend, the snow warnings were back in the news. And my mind started to revolt.
As I browsed around looking at different potato recipes for Jihva, I saw no alu posto recipes. So, here I am with alu posto recipe.
Alu posto, as any Bengali will tell you, is a classic recipe. Every household probably has it's special recipe. There are different versions of Alu Posto available on Bengali bloggers sites. Here are Sandeepa's and Jaya's versions. I've made alu-zucchini posto before, but this recipe is slightly different. It's my friend N's recipe and uses only posto and green chillies for flavoring. Along with her mushurir dal (masur dal) and steamed rice, this tasted divine.
5-6 Red-skin Potatoes- washed and cut in cubes with skin
4 tbspoon posto
1 tspoon - paanch phoron
1 tbspoon - mustard oil
salt to taste
Soak the posto in warm water and grind to a fine paste with the green chillies.
Heat a wide bottomed pan and temper mustard oil with paanch phoron.
Add the potatoes and saute for 3-4 minutes. Then add the posto paste and let it cook on medium low heat for 4-5 minutes.
Add the water and salt and cook it covered till the potatoes are fully cooked.
Serve warm with rice and dal.
This is my entry for Jihva for Potatoes hosted by Vaishali at Happy Burp. Thanks Vaishali, I hope I'm not too late.