Begun Posto

Name: Begun Posto
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 8-10 baby eggplants; 3 tbsp. mustard oil; 1 tsp. nigella seeds; 1-2 dry red chilies; 1 onion, chopped; 1/3 cup poppy seeds / sesame seeds; 1/2 tsp. turmeric powder; 1 tsp. salt to taste or to taste; 1 tsp. roasted cumin powder; 1 tbsp. chopped coriander leaves to garnish; 2-3 green chilies, slit; 1 tsp. mustard oil to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Begun Posto (Eggplants in poppy seeds gravy) is a take on the Bong style Aloo Posto. The latter is a very popular dish and is a must on a Bengali platter. Aloo Posto is my all time favorite and during my initial stages of cooking, I learnt this dish from my Late Mom. This recipe is a very simple and easy to prepare. It is also an absolutely yummy dish that goes extremely well with hot steamed rice or chapatti / paratha.

Posto (Poppy seeds) is a hot favorite among the Bengali crowd. In this recipe, I made use of baby eggplants. However, you can go in for any variety of your choice. It is cooked in mustard oil for an authentic flavor. Besides, you can also relish it with luchi (poori) as a weekend breakfast. In this recipe, I have used sesame seeds in place of poppy seeds as the latter is not available at my place of residence. However, there was no change in the flavor. It turned absolutely yummy.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

3-4 servings

8-10baby eggplants
3 tbsp.mustard oil
1 tsp.nigella seeds
1-2dry red chilies
1onion, chopped
1/3 cuppoppy seeds / sesame seeds
1/2 tsp.turmeric powder
1 tsp.salt to taste or to taste
1 tsp.roasted cumin powder
1 tbsp.chopped coriander leaves to garnish
2-3green chilies, slit
1 tsp.mustard oil to garnish

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Steps

20-25 minutes

1

Blend the sesame seeds in a mixer grinder into a paste along with 1/4 cup water or as needed. Keep aside. Rinse the eggplants and wipe them well. Make two slits on each of them. Heat 2 tbsp. oil in a pan and fry them till light brown. Set aside.
2

Add remaining 1 tbsp. oil and temper with nigella seeds and dry red chilies. Sauté for a few seconds. Then add the chopped onion and stir fry till light brown.
3

Add the sesame seeds paste, salt, turmeric powder & roasted cumin powder. Sauté till the oil separates.
4

Add 1 cup water & green chilies. Bring it to a boil. Add the fried eggplants. Cover & simmer on a low to medium flame till the veggie turns soft & the gravy thickens to a desired consistency.
5

When done, switch off the flame & garnish with 1 tsp. mustard oil & coriander leaves. Serve with hot steamed rice or chapattis / parathas for a comforting meal.