Kancha Posto
Bengalis love posto (poppy seed). This one is a preparation made with uncooked posto and edged with pungent raw mustard oil and does not involve any cooking. Its usually eaten at the start of the meal with plain rice. The delicate nutty flavour of the posto is offset by the pungent hit from raw mustard oil and the occasional bite of green chilli.
Kancha Posto
Bengalis love posto (poppy seed). This one is a preparation made with uncooked posto and edged with pungent raw mustard oil and does not involve any cooking. Its usually eaten at the start of the meal with plain rice. The delicate nutty flavour of the posto is offset by the pungent hit from raw mustard oil and the occasional bite of green chilli.
Open in Cookpad AppSteps
- 1
Blanch the posto in hot water for a minute or so.
- 2
Drain and grind in a pestle with a little water till you get a smooth flowing paste. If the paste is sticky, add a little more water.
- 3
Add the mustard oil, about half a teaspoon or as much as you prefer.
- 4
Top off with a few slices of green chilli for extra heat.
- 5
Serve with plain white rice
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