I have lot of Bengali friends and that's how I developed a taste for their cuisine but never felt the need to cook their dishes as they were there to cook for me.
It's only when I shifted to Bangalore that I started missing Bengali cuisine. Recently while going through old issues of Good Housekeeping I came across some Bengali recipes and that's when I thought of making Potol Posto. Immediately called up my Bong friends and cleared whatever doubts I had and could successfully conjure up Potol Posto.
Ingredients:
Potol ( parwal). 350 gms
Yellow Mustard seeds. 1 1/2 tbsp
Black Mustard seeds. 1/2 tbsp
Poppy seeds. 1 tbsp
Coconut grated. 50 gms
Green chillies. 3-4 no.
Turmeric pd. 1/2 tsp
Mustard oil. 1+ 1+1/2 tbsp.
Salt 1/2 +1/2 tsp or to taste
Sugar. 1 tsp
Water. 1/2 cup*
Method :
- Soak both the mustard seeds and poppy seeds in water for 20 min.
- Wash and peel parwal.
- Cut them into thick slices.
- If parwal seeds are blackish in colour , remove them.
- Heat 1 tbsp oil in a non stick wok, sauté parwal till slightly soft. Keep them aside.
- Grind soaked seeds, green chillies, salt and coconut to a fine paste using water as required.
- Heat 1 tbsp oil in the same wok and fry the paste for a couple of minutes.
- Add sautéed parwal and 1/2 cup water. Mix lightly so that parwal slices are coated with spice paste.
- Cover and cook on low heat till parwal is done.
- Remove from fire.
- Add sugar and 1/2 tbsp raw mustard oil. Cover and let it rest for a few min.
- Serve hot with an Indian bread of your choice.
Notes :
* Instead of 1/2 cup water u can use 1/2 cup tender coconut water.
The mustard - poppy paste can be made in the mixer but I stone ground it. (traditional and preferred method)
While grinding mustard seeds, please add a little salt to avoid it from getting bitter.
While grinding mustard seeds, please add a little salt to avoid it from getting bitter.
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