|Palang Alu Posto Bhaja|
Thursday, October 29, 2015
Sprinkling white poppy seeds or posto over vegetables as they cook is a common stir-fry technique used in the Bengali kitchen. Stir-frying the poppy seeds before adding vegetables leaves them toasted and crunchy in pleasant contrast to the softness of the cooked spinach and potatoes.
This spinach dish is seasoned very simply with sliced onions and ginger paste. More flavour is imparted by tempering dried red peppers at the start of the cooking process. Leaving them whole imparts flavour from the dried peppers without releasing a lot of heat.
Stir-fried spinach can be served as a side dish over steamed long-grain rice or with any kind of Indian bread.