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Bhindi posto recipe(Okra cooked in poppy seeds paste)

Bhindi posto recipe(Okra cooked in poppy seeds paste)
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I think many people know about this epic dish “Alu Posto” which is an iconic dish from West Bengal .In this particular Vegetable recipe the potatoes are cooked  in a paste of white poppy seeds and green chilies paste which gives a nutty creamy texture to the dish.The flowers of the poppy plant also produce opium ,though poppy seeds can be considered as non-narcotic.This vegetable side can be served with steamed rice and white “biulir dal” which will keep your system cool in hot Summer days and will give you a very very good sleep 🙂

Cooking okra or ladies finger which is also known as “Bhindi” in Bengali with poppy seeds may not be very common but it was a favorite dish of my father and used to be cooked regularly at my home.Simple to cook as all “posto” dishes,this delicious vegan recipe ,is full of flavor but mild enough to be overpowered by spices .So this dish contains minimum spices and the hero of this dish is okra and poppy seeds paste.The white poppy seeds are very different for the blue ones available in European countries used in cakes and pastries in taste .

 

Bhindi posto recipe
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bhindi posto recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

In this recipe the okras are cooked in poppy seeds paste

Course: Side Dish
Cuisine: Indian
Servings: 4 persons
Author: indrani
Ingredients
  • 100 gm Ladies finger/okra
  • 1 tsp kalonji/nigella seeds
  • 2 tbsp poppy seeds
  • 3 whole green chillies
  • 2 tbsp vegetable oil
  • 1/2 cup Water
Instructions
  1. Cut the okras into large pieces

  2. Soak the poppy seeds in water for 15 minutes

  3. Make a paste of the poppy seeds with salt and green chilies

  4. Add 2 tbsp of oil in a pan and heat

  5. Add nigella seeds and fry

  6. Next add the okras and fry till they are tender.Add 1/2 cup of water once they are slightly fried and cover cook.

  7. Sprinkle salt to taste

  8. Once the vegetables are tender ,add the poppy seeds paste ,mix and simmer

  9. Serve hot with rice

 

 

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Indrani Sen