Flavor of Bengali Cuisine
Bengali cuisine is known for its fiery flavors. Boiled Rice and Roti constitute the routine Bengali Food and is served with a variety of vegetable. Bengali cuisine is rich and varied with the use of many specialized spices and flavors. It is a myth that Bengali’s are core nonvegetarian however it is a myth. Bongo dishes are incomplete without Sukhto, chohori, baingan bhajja, aloo Posto and several more. One of the most commonly cooked is Aloo Posto. Aloo Posto is a simple recipe cooked with potatoes and poppy seed paste. Posto is a Bengali word used for Khus khus in Hindi and Poppy seeds in English. It is essentially an Oilseed derived from Poppy plant. Poppy seeds are mostly used in Flavoured bread, cake, pastries, cookies. Poppy seeds are used in Ayurvedic medicine, grounded into a paste with milk to form a skin-renewing cream. Aloo Posto is one of the Bengali Cuisine which You can have it with hot steamed rice or roti, It takes only 20minutes. Let’s see how to cook it.
- Potatoes (200 gms)
- Green chili 2-3
- Poppy seeds (Khaskhas) (30 gms)
- Oil (10 ml)
- Turmeric Powder (5 gms)
1-Soak the poppy seeds in little water for 2-3 hours or more, even overnight. Longer the poppy seeds are soaked, easier it will be to grind them in a paste.
2-Slit green chilies, Also you can chop the green chilies and use them with poppy seed paste to add a flavor to it.
3-Peel and cut the potatoes into cubes of equal size.
4-Heat oil in a pan and put the potatoes. Stir it until the potatoes starts to turn brownish from the side. Add a pinch of turmeric powder. You can also add Cumin Powder for a taste.
5-Add the Poppy seeds paste and slit green chilies.
6- Add water and allow the potatoes to cook.
7- Add salt and pinch of sugar for seasoning.
Cook it for 2-3 minutes and serve with Roti or Rice.