How to make Alu dharosh posto
The spiced potatoes and ladies finger are fried and then simmered in a thick gravy made with poppy seeds paste green chili and ginger, this is How to make Alu dharosh posto. It is the same procedure of Bengali famous alu(potato) posto, here I just added ladies finger(dhanros/bhindi) to make a twisted taste.
|Course -Side Dish
|Prep Time 15 minutes
|Cook Time 15 minutes
|Total Time 30 minutes
|Servings -2 persons
Ingredients of Alu dharosh posto
- 100 gm Ladies finger/bhindi/dharos
- Alu/Potato -01 bigger size(cut in a cubic size)
- 1 tsp panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 2 tbsp poppy seeds
- Ginger-1/2 inch
- 3 whole green chillies
- 2 tbsp mustard oil
- 1/2 cup Water
method of preparing Alu dharosh posto
Grind the poppy seeds with ginger, green chillies and make a smooth paste.
Heat oil in a pan /kadai,
Throw some panchphoron for tempering,
As they splutter and sizzle fry the bhindis along with salt and turmeric for 2 minutes,
Now you can add the cubed potatoes and cook for another 2 -3 minutes,
Now add little water to boil the veggies. (Please don’t put the paste, before pouring water, otherwise you won’t get the taste of actually it should be)
After boiling the veggies, add the poppy seeds paste, mix well and cook until the potatoes and ladies finger gets well mixed with the poppy seeds paste.
Take out from the gas stove and serve hot with rice and dal.
Conclusion: In the same way you can make brinjal(begun) posto,potol posto ,jhinge posto,kumro posto so many varieties you can prepare.If you add poppy seeds in any vegetable it won’t be spicy,so any one can take this recipe.If you have sil batta then better to grind in that,it will be better than blender or grinder