Begun Posto (Eggplants with poppy seeds paste)

Begun Posto is a very simple traditional and comfort bengali veg dish made with very little Ingredients,where Eggplants are fried first then cooked in the posto (poppy seeds) gravy.

Most of the bengali kitchens will always have this posto (poppy seeds).They are cooking lots of recipes with this Posto.Begun posto is one of them.I have learnt this recipe from my Mom.

Here is the recipe below.You should try this recipe once in your home.Hope you will like it.

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Ingredients :

•Eggplant - 1 Big ( cut into equal round shape or half circle shape)

•Posto (poppy seeds) - 3 tbsp (or as needed)

•Green chillies - 4

•Salt as per taste

•Mustard oil - 1.5 tbsp for cooking & as required for eggplant fry.

•Panch Phoron - 1/4 tsp ( mix of 5 whole spice like cumin seeds,kalonji (Nigella Seeds), fenugreek seeds,fennel seeds,black mustard seeds) ,to temper the oil.

•Turmeric powder - 2 tsp

•Kashmiri red chili powder - 1/2 tsp

Method :

•First soak poppy seeds & green chillies into a mixture grinder with some lukewarm water for an hour or more.

•Now grind them well & make a thick poppy seeds paste.

•Take a bowl marinate the Eggplant pieces with some salt and turmeric powder.keep aside for 10 minutes.

•Heat the mustard oil in a pan fry the Eggplants side by side and take them out from the pan keep aside.

•Now add 1 tbsp mustard oil in the pan when the oil is heated add panch phoron and green chillies (optional).

•When the Panch-phoron starts spluttering add posto (poppy seed) paste & add 1 cup lukewarm water.

•When water starts boiling add turmeric powder,red chili powder,fried eggplants & salt as needed into the pan & cook them with lid for 10 -12 minutes or until gravy becomes thick.

•Before turn off the flame add little mustard oil over the gravy (this will give you a nice flavor & taste) cover the pan & cook for another 1-2 minutes.

•Now turn off the flame.Enjoy it hot with Rice or Roti.

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How To Make Begun Posto (Eggplants with poppy seeds paste) With Step By Step

Photos:

•First soak poppy seeds & green chillies into a mixture grinder with some lukewarm water for an hour or more.

•Now grind them well & make a thick poppy seeds paste.

•Take a bowl marinate the Eggplant pieces with some salt and turmeric powder.keep aside for 10 minutes.

•Heat the mustard oil in a pan fry the Eggplants side by side and take them out from the pan keep aside.

•Now add 1 tbsp mustard oil in the pan when the oil is heated add Panch phoron and green chillies (optional).

•When the Panch-phoron starts spluttering add the Posto (poppy seed) paste & add 1 cup lukewarm water.

•When the water starts boiling add turmeric powder,red chili powder & fried eggplants,salt as needed into the pan & cook them with lid for 10 -12 minutes or until gravy becomes thick.

•Before turn off the flame add very little mustard oil over the gravy (this will give you a nice flavor & taste) cover the pan & cook for another 1-2 minutes.

•Now turn off the flame.Enjoy it hot with Rice or Roti.

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