Thursday, July 17, 2008

Bhindi Aloo posto


INGREDIENT:
200 gms Potatoes( diced into medium pieces).
200 gms Bhindi (ladyfinger)( Cutted into medium pieces).
1 tablespoon Posto (Poppy seed).
3 green chillis.
1 teaspoon turmeric powder.
1 teaspoon kalajeera (kalunji).
Salt.
Sugar.
Oil.

METHOD:
1. Soak posto (Poppy seed) in water for about 30 minutes. Remove and grind it with 2 green chillis in to a fine paste.
2. Heat oil in a pan and add potato and bhindi pieces and add a teaspoon of salt and turmeric powder. Cook the vegetables for 6 to 8 minutes so that it becomes tender. Remove it from fire and keep aside.
3. Heat oil in a pan and add Kalajeera. Add the posto paste, turmeric powder, 2 slitted and salt and fry in medium flame until the oil get seperated from the posto. Add cooked vegetables and 1/2 teaspoon of sugar and cover and stir fry for 6 to 8 minute. Remove from fire, put it in a serving dish and garnish it with coriander leaves.
serve hot with plain rice.

This post is going for the 'Think Spice Think Poppy seeds' event in Radhika's and Sunita's blog

1 comment:

RV said...

Posto looks delicious, is kalunji and kala jeera the same... I was assuming they were different ingredients..

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