Thursday, March 23, 2017

Eggplant & Sweet Potatoes in White Poppy Seed Sauce

Misti Alu Begun Posto
White poppy seed sauce (posto) is one of my favourite dressings to use on stir-fried vegetables. This type of sauce gives any vegetable a thick and creamy gravy. White poppy seeds have a calming effect, is best eaten with hot and steamy rice, followed by a long mid-afternoon nap.

4 Tbsp. white poppy seeds, soaked in 1 cup boiling water and cooled
2 green chilies, minced
1 tsp. salt or to taste

2 Japanese eggplant, cut in bite-sized pieces
1 sweet potato, peeled & cut in bite-sized pieces
2 green chilies, slit
1 Tbsp. ginger paste
1/4 tsp. salt or to taste
1/4 tsp. sugar 
2 Tbsp. cilantro, minced
4 Tbsp. vegetable oil
1/2 tsp. nigella/kalonji seeds
2-3 dried red chilies, deseeded
1 tsp. ghee


  1. Blend poppy seeds, soaking liquid, chilies and salt until smooth and creamy.
  2. Heat oil in a skillet and sputter nigella seeds, slit chilies and dried chilies.
  3. Add sweet potatoes, stir, cover and simmer on medium heat until slightly cooked.
  4. Add eggplant, ginger, salt to taste and stir-fry until eggplant turns a golden brown.
  5. Pour blended poppy seeds & sugar into skillet, coat vegetables with sauce and simmer until vegetables are cooked.
  6. Remove from heat and garnish with ghee and cilantro.
Serve with hot, steamed rice.


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