Bhindi Doi Posto (Ladies finger Yoghurt Curry)

‘Posto’ is the poppy seeds gravy that is popular in the Bengali Cuisine. This dish Bhindi Doi Posto is a  dish made using both the poppy seeds and curd. A quick and easy recipe that is so flavorful.

Ingredients:

15 -20 small size Ladies finger ( washed, pat dried and halved)

1 tsp red chilli powder

1/8 tsp turmeric powder

1/2 tsp coriander powder

1/4 tsp Garam Masala powder

salt ( to taste)

For the ground paste :

2 tsp poppy seeds

2 tsp roasted gram /chutney dal

1 dry red chilli

1 cup curd

For tempering :

1 tsp mustard oil

1 bay leaf

1 tsp ‘panch phoron’

Method :

1. Heat a pan with mustard oil and temper with ingredients given under ‘ for tempering’.
2. Once tempered add the cut ladies finger , salt, turmeric powder, red chilli powder, coriander powder and fry them over low to medium flame stirring them every 2 minutes.
3. While the ladies fingers are frying, in another small pan, dry roast the poppy seeds and grind them to a smooth paste along with the roasted gram.
4. Mix the ground mixture with curd.

Chef tip:  “I have used roasted gram to help thicken the gravy and give it volume. You can also use rice flour.”

5. Once the ladies fingers are well roasted, add this ground mixture, adjust water level if required and let it come to a boil.

Chef tip : The gravy thickens after it cools down, so adjust water accordingly.

6. Switch off and serve hot.