T used it recently to make the most wonderful potato and green bean Bengali-style curry. Even though it had a couple of chilies in it, it wasn’t really spicy hot at all. It may not be the most beautiful looking dish, but it sure does have a beautiful flavour!
Aloo Posta with Green Beans
potatoes and green beans with white poppy seeds
measurements and timing are approximate…
- ¼ c posta (white poppy seeds)
- 2 whole dried chilies, optional
- 3 medium potatoes
- 2 handfuls (handsful??) green beans
- 1 onion
- 1 Tbsp vegetable oil
- 1 tsp turmeric
- salt pepper, to taste
- Grind the posta (we use an electric
coffeespice grinder). Soak the ground poppyseeds in enough water to cover for 2 to 6 (or so) hours.
- Wash vegetables. Chop potatoes coarsely; trim green beans; chop onion.
- Heat oil in a wok over medium high heat. If using, add whole dried chilis and leave to bubble til they are quite dark (but not burned).
- Add potatoes and stir fry over medium high heat for a few minutes. Then add turmeric, stir well and continue to cook for about 4 minutes until the potatoes are nicely golden.
- Add onions and cook til soft.
- Add green beans and stir fry til they are well coated with oil.
- Stir in pre-soaked posta, salt and pepper. Cover the wok and simmer over low heat til potatoes are done.
- Check for seasoning and serve.
N.B. One might encorporate ⅛ tsp whole cumin seeds as well – add just before the potatoes; the seeds should pop before adding the potatoes.