There is a food habits that demarcate ‘Ghoti’ (by birth who are from West Bengal) and ‘Bangal’ (by birth who are from Bangladesh). One of them is ‘Posto’ or poppy seeds. It is said thet we Ghotis cook poppy seeds with almost every vegetables. True! In my home atleast we prepare variety of dishes with ‘Posto’. It is so popular that recently a movie has been released, where the child’s nick name is also ‘Posto’! So, you can have an idea that how much we are associated with this seed. It can be used in vegetarian or no vegetarian preparation with this poppy seed paste. ‘Posto Murgi’ is a very popular dish in Bengali cuisine. In my home we cook ‘Posto’ with potato (Aloo Posto), potato and shrimp (Chingri Aloo Posto), ridge gourd (Jhinge Posto), snake gourd (Chichinga Posto), pointed gourd (Potol Posto), egg plant (Begun Posto), moringa flower (Sojne Phool Posto) and okra/lady finger (Dhyarosh Posto). So far I have tried all these variations and will be trying many more. Till then the recipe of ‘Borboti Posto’.
- Borboti or Snake Beans – 2 Cups (Chopped 2” long)
- Posto or Poppy Seed Paste – 4-5 Tbsp
- Kalo Jeere or Onion Seeds or Nigella Seeds – ¼ tsp
- Turmeric Powder – ¼ tsp
- Red Chilli Powder – ¼ tsp
- Sugar – ½ tsp
- Salt – To taste
- Mustard Oil – 2-3 tsp
- Wash the beans and cut them about 2”-3” long pieces.
- Soak poppy seeds in warm water for 30 minutes. Grind them into fine paste adding a little water.
- Heat oil in a pan and temper the oil with nigella seeds. Next add chopped snake beans and sauté on low-medium heat with the lid on for 2-3 minutes.
- Now add poppy seed paste, turmeric powder and red chilli powder. Mix very well.
- Sprinkle sugar and add salt. Cover and cook till snake beans are done on low fire adding very little water.
- Remove the cover and drizzle a little mustard oil and give a final mix. Serve with any Dal and rice as side dish.