Bhindi Posto Recipe /Dhanros Posto / Lady’s Finger with Poppy Seeds
In Bengal (both West Bengal and Bangladesh) Bhindi Posto Recipe is a very common and popular dish. Not only Bhindi posto but also alu posto, Pyaj posto, rui posto, data posto, begun posto, etc are included in this list. In the traditional style, there are no spices to be added except poppy seeds and panchphoron for tempering; but nowadays to enhance the flavor and color many people started adding turmeric powder, red chili powder, cumin powder, and garam masala. Here I am using only panchphoron and poppy seeds so that the original flavor of posto should retain.
Equipment used
- Blender
- Frying pan with lid
- Spatula
Ingredients
- Posto/ Poppy seeds-30gm/ 3 tbsp
- Bhindi /Dhanros/ okra/ Lady’s Finger -8-10( cut into 1-inch size)
- Panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kalo jeera (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- Ginger-1/2 inch
- Green chili-2
- Mustard oil1-1.5 tbsp
- Salt to taste
How to make Bhindi Posto Recipe /Dhanros Posto / Lady’s Finger with Poppy Seeds
Take a blender jar, and add soaked poppy seeds, ginger, and green chili
And make a smooth paste, which is very essential in this recipe (you can also use sil batta to make a fine paste)
Now heat oil in a pan and panchphoron for tempering
As they splutter and sizzle add the bhindi and salt; and stir fry them till they become soft (it takes only 3-4 minutes in high flame.
Once they become soft, then add the poppy seeds paste and stir them and mix them properly
Now cover the lid, and allow them to cook for 3-4 minutes on low flame
Open the lid and mix them well
The consistency of the gravy should not be runny as well as thick
Turn off the flame and sprinkle ½ tbsp raw mustard oil over the dish
Transfer it to a serving plate and serve hot with hot rice
My other related posts are
- Delectable Alu Jhinge Posto
- How to Make Pabda Posto
- How To Make Ilish Posto
- Posto Diye Amrar Chatni
- Posto Diye Bata Macher Recipe
- How to make rui macher shorshe posto jhal
- How to make sorshe posto diye pabda macher jhal
- How to make sorse posto diye pomfret macher jhal
- How to make simple ol posto
- How to make postor borar jhaler jhol
- how to make simplest postor bora/poppy seed fritters
- How to make potol posto/pointed gourd poppy seed curry
- How to make delicious dim posto /egg poppy seed curry
- how to make alu potol posto
- How to make Alu dharosh posto
- Delicious Squash poppy seed curry/alu chow chow posto
- How to make Rui posto/rohu with poppy seeds
Bhindi Posto Recipe
Equipment
- blender
- A kadai or a fry pan
- Spatula
Ingredients
- 30 gm Posto/Poppy seeds
- 10 Bhindi/Dhanros/ okra/ Lady's Finger
- 1/2 tbsp Panch phoron-1/2 t spoon (Itcomprises mouri (fennel seeds), methi (fenugreek seeds), kalo jeere (black cuminseeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 1/2 inch ginger
- 2 green chili
- 1.5 tbsp Mustard oil
- salt
Instructions
- Take a blender jar, and add soaked poppy seeds, ginger andgreen chili
- And make a smooth paste, which is very essential in thisrecipe (you can also use sil batta to make a fine paste)
- Now heat oil in a pan and panchphoron for tempering
- As they splutter and sizzle add the bhindi and salt; andstir fry them till they become soft (it takes only 3-4 minutes in high flame.
- Once they become soft, then add the poppy seeds paste andstir them and mix them properly
- Now cover the lid, and allow them to cook for 3-4 minutes inlow flame
- Open the lid and mix them well
- The consistency of the gravy should not be runny as well asthick
- Turn off the flame and sprinkle ½ tbsp raw mustard oil overthe dish
- Transfer it to a serving plate and serve hot with hot rice