Begun-Zucchini Posto

Eggplant-Zucchini Posto

Our neighbour across the street shared his bumper crop of Japanese eggplants and zucchini with us. The eggplants were young, seedless, tender and tasted so much better than what's available in the stores around here. 

Posto are white poppy seeds (sometimes combine with mustard seeds), green chilies and salt to make a creamy sauce that goes with most vegetables, fish or chicken. It serves to thicken gravy and has a soporific effect, ideal for lunch, eaten before taking a nap.

Leaving the skin on the zucchinis prevents them from dissolving into mush while cooking and gives this dish a better colour.

Ingredients: 
2 large zucchini, peeled (or not) and cut in chunks
2 Japanese eggplants, cut in chunks
1/2 cup white poppy seeds, soaked in boiling water for 30 minutes

1/4 cup mustard seeds, soaked in tepid water for 30 minutes
1 Tbsp. ginger paste
1/4 tsp. nigella/kalonji/kalo jeera seeds
4 Tbsp. vegetable oil
salt to taste

2-3 slit green chilies or to taste
1 tsp. ghee

Directions:

1. Boil half a cup of water and soak poppy seeds for half an hour. 
2. Soak mustard seeds in tap water for 30 minutes.
3. Blend poppy and mustard seeds along with water in which poppy seeds were soaked, 1 green chili and salt to taste into a smooth paste and set aside.
4. Heat oil over medium-high heat and sputter nigella seeds.
5. Add ginger paste, salt, eggplant and zucchini, stir, cover and cook over medium heat until tender.
6. Adjust salt to taste and add poppy-mustard seeds paste.
7. Stir and cook until most of the gravy has evaporated.
8. Garnish with remaining green chilies and ghee.

Serve with hot, steamed rice.