Bhindi Posto - Okra / Lady Finger cooked in poppy seeds paste

Summer in Bangalore is in full swing and my favorite sabjis, Brinjal and Cauliflower are vanishing from the market. In fact, they do appear, but they are not so fresh now. My readers already know that I am mad about the healthy food. So, I am now left with fewer options – lauki and Bhindi/ Okra/ Ladies finger. There are few recipes already present in my blog about lauki. So, I chose bhindi this time. Bengalis love posto urf poppy seeds and add different vegetables with posto to make some yummiest dishes. This preparation is a traditional Bengali Vegan recipe with Bhindi and poppy seeds.

But before coming to the preparation let me give you some idea about the benefits of Ladies finger. Lady finger (Okra) has been a part of Indian cuisine for ages. Its rich fiber content is what mainly contributes to its benefits. Doctors always suggest this vegetable for its effect in losing weight, heart disease and controlling blood sugar levels. It also improves digestion and constipation.

Here is the recipe of the Bhindi Posto: -

Preparation Time: - 10~15 min

Cooking Time: - 15~20 min

Servings: - 2 persons

Ingredients:-

1.      100 gm. Bhindi/Okra/Lady finger (I prefer smaller ones as they tend to be more tatsy)

2.      2~3 tbsp poppy seeds

3.      2 Green Chilies silted lengthwise

4.      3~4 tbsp Mustard oil (since this is a traditional Bengali dish mustard oil is preferable, but you can use any vegetable oil)

5.      1 tsp Kalonji (Black Jeera)

6.      ¼ tsp Turmeric powder

7.      1 medium size onion (thinly sliced) (optional)

8.      Salt to taste

9.      ½ tsp sugar

10.   Pinch of Hing i.e. asafetida (optional)

Preparation: -

1. Chop the onion in thin slices and keep aside. You may discard this if you do not want onions and make this a pure vegetarian dish.
2. Soak poppy seeds in water for min. 15 minutes. Use blender to make a smooth paste. If you are a spice lover, you can add a silted green chilly in the paste. Keep aside.
3. Wash the ladies finger thoroughly and wipe them with dry cloth. Chop into medium pieces. We can remove the seeds from bhindi by cutting the tips of it and then slitting vertically. This helps to reduce the uric acid content from the dish. It may be helpful for older people.
4. Heat mustard oil in a frying pan. When the oil starts smoking reduce the burner to medium.
5. Add kalonji / black jeera seeds and one green chilly slit lengthwise.
6. When it crackles pour chopped onion (optional) and fry till they turn translucent.
7. Now add bhindi pieces and sauté for 1 minute.
8. Then you add the spices – salt, asafetida and turmeric powder. Cook them for 6 to 8 minutes or till the okra turn tender.
9. Then add poppy seed paste and mix them well. Continue cooking in medium heat. The oil gets separated from the mixture.
10. Now add ½ tsp sugar and mix again. Sprinkle a little water if required.
11. Turn off the heat and your tasty dish is ready to be served.

Serve with steamed white rice or any flavored rice. This should be well matched with Roti as well.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.