Thursday, April 19, 2018

Begun Alu Posto - Eggplant & Potatoes in White Poppy Seed Sauce

Begun Alu Posto
Alu Posto is a favourite Bengali preparation and adding eggplants to it makes it creamier and more delicious. Japanese eggplants are practically seedless which makes it a good choice in this dish.

White poppy seeds, soaked in boiling water and ground with salt until thick and creamy is best served for lunch because it induces a restful afternoon nap. I love posto stir-fried with any vegetable. Add shrimp to it for boosted flavour and call it a main dish.

4 big Japanese eggplants, cut in chunks
1 russet potato, peeled and cut in chunks
1/2 cup white poppy seeds, soaked in boiling water until cool
5 Tbsp. mustard/vegetable oil
3-4 whole dried red chilies, de-seeded
1/4 tsp. nigella seeds/kalo jeera/kalonji
1 + 1 green chilies, minced
1/2 tsp. turmeric powder
1/2 tsp. Kashmiri mirch/paprika
1 large onion, minced
1 Tbsp. ginger paste
salt to taste
1/4 tsp. sugar or to taste
1 cup hot water
cilantro, minced for garnish
2 green chilies, sliced for garnish


  1. Blend poppy seeds with soaking liquid, 1 minced green chili and salt until thick & creamy; set aside.
  2. Heat oil in a skillet and sputter nigella seeds, dried red chilies, 1 minced green chili, minced onion and stir-fry until onions are translucent.
  3. Add ginger paste, turmeric powder and paprika, sugar and salt to taste.
  4. Fry potatoes in this mixture until cooked.
  5. Add eggplants, some hot water, cover and cook until eggplants soften.
  6. Pour white poppy seed paste over eggplants along with hot water and stir well.
  7. Cover and simmer for 5 minutes.
  8. Garnish with cilantro and sliced green chilies.
Serve with hot cooked rice or chapatis. 

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