20 Bhindi (Lady Finger/Okra) , washed, pat dried and cut to bite size
1 teaspoon Red chilli powder
1/8 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Coriander Powder
1/4 teaspoon Garam masala powder
Salt , to taste
To be ground to paste
2 teaspoons Poppy seeds
2 teaspoons Roasted Chana Dal (Pottukadalai)
1 Dry red chilli
1 cup Yogurt (Curd)
For tempering
1 tablespoon Mustard oil
1 Bay leaf (tej patta)
1 teaspoon Panch Phoran Masala
For garnish (optional)
Coriander leaves (Dhania) , few, finely chopped
To prepare Bengali Bhindi Doi Posto Recipe, Heat a kadai with mustard oil and temper with bay leaf and panch phoron masala.
Once tempered, on a medium flame, add the chopped ladies finger, salt, turmeric powder, red chilli powder, coriander powder and fry them over low to medium flame stirring them every 2 minutes.
While the ladies fingers are frying, in another small pan, dry roast the poppy seeds in shallow frying pan and grind them to a smooth paste in a mixer, along with the roasted gram (no need to fry them) and curd.
Once the ladies fingers are well roasted, add this ground mixture, adjust water level if required and let it come to a boil.
Switch off Bengali Bhindi Doi Posto Recipe and serve hot with steamed rice.
'Posto' is the poppy seeds gravy that is popular in the Bengali Cuisine. This dish Bengali Bhindi Doi Posto is a recipe made using poppy seeds and curd. A quick and easy recipe that is also flavourful. Taditionally, ladies finger is deep fried to maintain its crispy texture. But in this recipe, I have shallow fried the Bhindi to make it more healthy. The entire dish comes together within 20 minutes. Use tender /small ladies finger to get the best tasting Bhindi Posto.
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