Here is a well known vegan recipe from Kolkata called "Aloo Posto" which is made with potatoes and poppy seeds:
Fixings:
- 4 medium-sized potatoes, stripped and cut into solid shapes
- 3 tablespoons poppy seeds (khus)
- 2 green chilies, cut
- 1 teaspoon mustard seeds
- 1 dry red bean stew
- 1/2 teaspoon turmeric powder
- Salt to taste
- Sugar (discretionary)
- 2 tablespoons mustard oil (or any cooking oil)
- New coriander leaves for decorate
Guidelines:
1. Dry meal the poppy seeds (khus) in a dish until they become marginally brilliant. Crush them into a fine glue utilizing a processor or mortar and pestle. Add a little water if necessary to make a smooth glue.
2. Heat mustard oil (or cooking oil) in a skillet. Add mustard seeds and let them splutter.
3. Add the dry red stew and cut green chilies. Sauté for a couple of moments.
4. Add the cubed potatoes to the dish. Blend well in with the treating.
5. Sprinkle turmeric powder, salt, and sugar (if utilizing). Mix to equally cover the potatoes.
6. Cover the skillet with a top and cook the potatoes on low to medium intensity until they are to some degree cooked. Mix incidentally to try not to adhere to the base.
7. When the potatoes are to some extent cooked, add the poppy seed glue to the container. Blend well to cover the potatoes with the glue.
8. Add a little water to change the consistency of the sauce. Cover and cook until the potatoes are totally cooked and the sauce thickens.
9. Check for salt and change if necessary. Add more sugar in the event that you lean toward a somewhat sweet taste.
10.Decorate with coriander leaves.
11. Serve hot with steamed rice or roti (Indian flatbread).
Partake in your delightful and ameliorating Aloo Posto!
