Baingan Posto

Name: Baingan Posto
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp white Poppy seeds/Posto; 1 Green chilli; 2 tbsp Water; 4 small Baingan/brinjal/eggplants; 1/4 tsp Turmeric powder; 1.5 tbsp Oil; As needed Salt per taste; 1/4 tsp Mustard seeds; 1 tbsp Onion slices; 1 pinch Hing/ Asafetida; 1/8 Turmeric powder; 1/4 tsp red chilli powder; 1/2 cup hot Water; As needed few Coriander leaves for garnish

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#ga24 #Mexico
Group A :-Eggplant
Group B:- Poppy seed (posto)
   Eggplant, aubergine, brinjal, or baingan is a plant species in the nightshade family Solanaceae.
   Posto aka Poppy Seed is an oilseed obtained from the Opium Poppy.
   Baingan Posto is simple and tasty traditional Bengali recipe. It consists of brinjal lightly fried and then cooked in poppy seed paste.

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

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Ingredients

20-30 minutes

4 servings

1 tbspwhite Poppy seeds/Posto
1Green chilli
2 tbspWater
4small Baingan/brinjal/eggplants
1/4 tspTurmeric powder
1.5 tbspOil
As neededSalt per taste
1/4 tspMustard seeds
1 tbspOnion slices
1 pinchHing/ Asafetida
1/8Turmeric powder
1/4 tspred chilli powder
1/2 cuphot Water
As neededfew Coriander leaves for garnish

Saved

Steps

20-30 minutes

1

Add poppy seeds, 1 green chilli and 2 tbsp of water in a blender or Mixer Grinder and make a fine paste.
2

Wash and cut the eggplant in half or if you are using a large eggplant, cut it into small chunks. Then soak them in water if not use right away as it will discolors quickly after chopping.
3

Then pat the eggplant with a kitchen towel to remove excess water. Rub the brinjals with salt, ¼ tsp turmeric and keep aside for about 5-10 minutes.
4

Heat 1.5 tbsp oil in a pan on medium heat. Lightly fry the brinjal and coat it well in oil for about 6-8 minutes.
5

When the brinjal is a little soft, remove it from the oil and keep it aside.
6

Now add mustard seeds and onion slices to the same oil. Saute until onion is soft. Then add poppy seed paste and saute well.
7

Add ⅛ tsp turmeric, ¼ tsp red chilli powder, pinch of asafoetida and then add ½ cup water to make gravy.
8

When the gravy boils, add the fried eggplant and cook for a few minutes, coating it well with the poppy seed paste. Sprinkle salt to taste.
9

Then cover and cook on low flame till the eggplant becomes soft. Or you can cook uncovered while tossing occasionally.
10

Eggplant should be fully cooked and not mushed. The poppy seeds paste sticks to the eggplants. And gravy is almost dry. If you want more sauce then, add little water and simmer for few more minutes.
11

Switch off the gas and garnish with coriander leaves. I didn't have coriander leaves available at that moment, so I didn't add it. Serve Baingan Posto with roti. Or serve it as side dish with rice.