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Posta (white poppy seeds) has a wonderful nutty flavour reminiscent of peanuts and sesame seeds.

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!

We served it with Bengali fish curry, dahl and rice. It was the perfect dinner for a rainy evening at the end of summer when the nights are getting cool.

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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

Preparation

1. 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.
2. Wash vegetables. Chop potatoes coarsely; trim green beans; chop onion.
3. 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).
4. 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.
5. Add onions and cook til soft.
6. Add green beans and stir fry til they are well coated with oil.
7. Stir in pre-soaked posta, salt and pepper. Cover the wok and simmer over low heat til potatoes are done.
8. 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.

Serve with rice, fish curry and dahl.

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