Begun Posto (Eggplants in poppy seeds gravy) is a take on the Bong style Aloo Posto. The latter is a very popular dish and is a must on a Bengali platter. This recipe is a very simple and easy to prepare, as it requires minimum of spices easily available in every kitchen.
It is an absolutely yummy dish that goes extremely well with hot steamed rice or chapatti / paratha. So check out the step by step pictorial recipe to prepare my version of this regional delicacy.
Posto (Poppy seeds) is a hot favorite among the Bengali crowd. It is a versatile spice with which various veg. and non-veg. recipes can be prepared.
In this recipe, I made use of baby eggplants. However, you can go in for any variety of your choice. It is cooked in mustard oil for an authentic touch and flavor.
The recipe is healthy and light on the tummy with less spice. Besides, you can also relish it with luchi (poori) as a weekend breakfast with your loved ones.
- 8-10 baby eggplants
- 3 tbsp. mustard oil
- 1 tsp. nigella seeds
- 1-2 dry red chilies
- 1 onion, chopped
- 1/3 cup poppy seeds / sesame seeds
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. roasted cumin powder
- 2-3 green chilies, slit
- 1 tbsp. chopped coriander leaves to garnish
- 1 tsp. mustard oil to garnish
Blend the sesame seeds in a mixer grinder into a paste along with some water. Keep aside.
Rinse the eggplants and wipe them well. Make two slits on each of them.
Heat 2 tbsp. oil in a pan and fry them till light brown. Set aside.
Add remaining 1 tbsp. oil and temper with nigella seeds and dry red chilies. Sauté for a few seconds.
Then add the chopped onion and stir fry till light brown.
Add the sesame seeds paste, salt, turmeric powder and roasted cumin powder. Sauté till the oil separates.
Now add 1 cup water and green chilies. Bring it to a boil. Add the fried eggplants.
Cover and simmer on a low to medium flame till the veggie turns soft and the gravy thickens to a desired consistency.
When done, switch off the flame and garnish with 1 tsp. mustard oil and coriander leaves.
Serve with hot steamed rice or chapattis / parathas for a comforting meal.
1. I have used sesame seeds in place of poppy seeds as the former is not available at my place of residence. However, there was no change in the flavor. It turned absolutely yummy.
Rinse the eggplants & wipe them well. Make two slits on each of them.
Heat 2 tbsp. oil in a pan & fry them till light brown. Set aside.
Add remaining 1 tbsp. oil & temper with nigella seeds & dry red chilies. Sauté for a few seconds.
Then add the chopped onion & stir fry till light brown.
Add the sesame seeds paste, salt, turmeric powder & roasted cumin powder.
Sauté till the oil separates.
Add 1 cup water & green chilies. Bring it to a boil.
Add the fried eggplants. Cover & simmer on a low to medium flame till the veggie turns soft & the gravy thickens to a desired consistency.
When done, switch off the flame & garnish with 1 tsp. mustard oil & coriander leaves.
Serve with hot steamed rice or chapattis / parathas for a comforting meal.
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