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