InBengal (both West Bengal and Bangladesh) Bhindi Posto Recipe is a very commonand 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 thetraditional style, there are no spices to be added except poppy seeds and panchphoron for tempering;
1/2tbspPanch 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)
1/2inchginger
2green chili
1.5tbspMustard 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