Bengali Bhindi Doi Posto Recipe
Bengali Bhindi Doi Posto is stir fried bhindi in a flavorful poppy seed and curd gravy. Simply spiced with panch phoran and everyday spices this dish goes well with both roti or rice.
'Posto' is the poppy seeds gravy that is popular in the Bengali Cuisine. Bengali Bhindi Doi Posto is a recipe made using poppy seeds and curd. A quick and easy recipe that is also flavourful.
Traditionally, ladies finger is deep fried to maintain its crispy texture. But in this recipe, I have shallow fried the Bhindi to make it more healthy. The entire dish comes together within 20 minutes. Use tender /small ladies finger to get the best tasting Bhindi Posto.
Note:The gravy thickens after it cools down, so adjust water accordingly.
Serve Bengali Bhindi Doi Posto phulkas or Steamed Rice and Bengali Style Cholar Dal for a satisfying weekday lunch.
If you like this recipe, here are recipes that can be made with Bhindi
5 M
20 M
25 M
4 Servings
Ingredients
- 300 grams Bhindi (Lady Finger/Okra) , cut in 1 inch piece
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- Salt , to taste To be ground to paste
- 2 teaspoons Poppy seeds
- 2 teaspoons Roasted Gram Dal (Pottukadalai)
- 1 Dry Red Chilli
- 1 cup Curd (Dahi / Yogurt)
- 1 tablespoon Mustard oil
- 1 Bay leaf (tej patta)
- 1 teaspoon Panch Phoran Masala
How to make Bengali Bhindi Doi Posto Recipe
To begin making Bengali Bhindi Doi Posto Recipe,into a preheated pan add the poppy seeds and roast for about two minutes on medium flame. Once the poppy seeds begin to pop turn off the heat.
Add the poppy seeds to a mixer grinder along with roasted gram dal, dry red chilli and curd and grind into a smooth paste.
Into a preheated pan add mustard oil. Once the oil is hot add the bayleaf, ladies finger, turmeric powder, salt to taste and saute the bhindi until well roasted and cooked through.
You can cover and cook the bhindi until it's done. Covering the bhindi with the lid slightly ajar, helps the bhindi cook faster.
After the bhindi is done add the panch phoran masala, chilli powder, coriander powder and the ground doi posto paste and brisk boil for three to four minutes until all the flavours are well absorbed into the Bhindi Doi Posto.
Turn off the heat and give the Bhindi Doi Posto a taste and adjust the salt and chilli accordingly.
Transfer the Bhindi Doi Posto into a serving bowl and serve hot.
Serve Bengali Bhindi Doi Posto phulkas or Steamed Rice and Bengali Style Cholar Dal for a satisfying weekday lunch.
