Begun Posto: How to make Baingan posto | Begun posto recipe2017-02-06
- Cuisine: Bengali Recipes
- Course: Baingan Recipes, Healthy Breakfast Recipes, Healthy Dinner, Healthy Recipes, Healthy Sabzies, Veg Recipes
- Skill Level: 30 minutes Recipes, Moderate, Quick and easy recipes
- Add to favorites
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 30m
Begun posto | Egg Plant in Poppy seed curry recipe:
In India one would find all sorts of tasty and delicious dishes. Especially in the eastern part of India various mouth watering recipes are present. Posto or Poppy Seed recipes are quite famous in West Bengal. One such Posto recipe is Begun Posto recipe. This recipe is called Begun Posto in West Bengal, it is called Baingan Posto ki Sabzi in other parts of India and one may call it Eggplants with Poppy Seeds Paste, Baby Eggplant in Poppy Gravy, Eggplant and Poppy seed curry, etc. This recipe is a traditional recipe and is passed down in the house holds for ages.
Cooking Begun Posto requires Intermediate level cooking skills. It takes around 30 minutes of time to cook this recipe. This recipe is served as main course. It is generally eaten with Rice, Roti, Phulka, Naan or any other kinds of flat breads available. This recipe is very tasty and is loved by both adults and kids.
As the name suggests, the main ingredient of this recipe is Begun or Brinjal or Eggplant. Brinjals are healthy vegetables. They are good for heart and are rich in Fibre, Potassium and Vitamins. It also contains antioxidants which help in keeping our arteries healthy and prevent heart attacks. Posto or Poppy Seeds used in this recipe also is full of health benefits. It helps in regulating body temperature. It is also known for its use in different medicines. The other ingredients consists of Yoghurt, Green Chilli, Red Chilli, Garlic and Panch Phoron. These add to the health benefits of this recipe and enhance the flavour. So, in short this recipe is healthy and tasty at same time. This recipe is mainly prepared at home and it is also available in Bengali restaurants.
- Begun (Brinjal) - 6 nos.
- posto (Poppy seeds) - 1/4 Cup
- Yogurt - 1 Tbsp
- Green Chilli - 1 no.
- Mustard Oil - 2 Tbsp
- Salt as per needed
- Panch phoron - 1/2 Tbsp
- Red Chili - 1 No
- Garlic - 2 cloves
Take 5 to 6 small brinjals. Wash and chop them into medium equal cubes.
Soak poppy seeds in water for ½ hour. This process easy the paste preparation.
Make paste of soaked poppy seeds, red chili, green chili and garlic.
Heat a kadai with mustard oil and add panch phoron, let it fry for few seconds.
Toss chopped brinjal with addition of turmeric powder and salt.
Now add the poppy seeds and chilli paste, quickly toss for the paste to be combined with the eggplants. Add tbsp of yogurt.
During cooking water dries and mustard paste coated with brinjal. If you want more gravy add little and cook on slow flame. Serve it with hot rice, chapati and so on.
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