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 :
- Heat a pan with mustard oil and temper with ingredients given under ‘ for tempering’.
- 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.
- 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.
- 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.”
- 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.
- Switch off and serve hot.