.The hog plum is fried and then simmered in thick gravy made with poppy seedsand jaggery and finished in a warm, spicy, sweet, and tangy flavored sauce thisis How to make Posto Diye Amrar Chatni/ Hog plum pickle with poppy seeds andjaggery/Gur Posto Diye Amrar Chatni.
1/2 tbspPanch phoron-1/2 t spoon (It comprisesm (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
1/2tbspoil
1red chili
salt
Instructions
Make a paste of poppy seeds with the help of sil bata. I prefer it becauseof its smooth paste. The paste made by sil bata requires no water, and theoutcome is an extra smooth paste.
Peel and cut the Amra/hog plums in two halves
Heat oil in a Kadai and add panch phoron for tempering
Add 1 whole red chili
As they splutter and sizzle add the Amra/hog plum
Stir them for a minute
Then add 2 cups of water and allow them to boil in high flame
Add the jaggery and mix it with water
Now add the poppy seed paste and mix it well.
Allow them to boil for 2-3 minutes in high flame
Check the hog plums, which are boiled nicely now, and make the flame low.
And make the gravy some more to thick.
Transfer them to a serving bowl and serve hot or cool, you can refrigeratealso to have the next day.