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Posto is an ingredient that holds a lot of history for us, Bengalis. Born as a food for necessity when poor Bengali farmers were forced to only farm opium, this by-product of the same plant is now a celebrated and expensive ingredient.
At Toontooni’s table, we strive to tell stories through food. And our peyaj posto bite does just that!
Ingredients:
Red onions – 2 medium
Poppy seeds (posto/khus khus) – 25 gm
Gramiyaa Wood Cold Pressed Mustard Oil – 2 tbsp
Panch phoran – ½ tsp
Turmeric powder – ¼ tsp
Salt – to taste
Method:
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Thinly slice the onions and rinse well.
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Grind the poppy seeds with a little water to make a smooth paste.
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Heat Gramiyaa’s mustard oil in a pan. Add the panch phoran and let it sputter.
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Add the onions and cook until lightly caramelised.
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Stir in the poppy seed paste, turmeric, salt, and a splash of water.
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Cook until the onions are soft and everything comes together.
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Serve hot with rice.
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