Sweet Potato Posto/ A west Indian style sweet potato curry with poppy seeds/ Blog hop/ Culinary Hoppers

 

Hello Folks !!!

Yet another blog hop from culinary hoppers !!! I am super excited about this blog hop theme , my favorite cuisine from India Bengali Cuisine. West Bengal is a state in Eastern India with Kolkata being the capital , it also borders Bangladesh , Nepal and Bhutan . So the food from here is influenced a lot from these countries with an emphasis on fish , vegetables and lentils served with rice . A very subtle cuisine with some fiery dishes but very famous for the mouth watering and melt in your mouth desserts.

Listing out few of my favorite dishes here for you all
1. Shukto – A thick soupy mixture of vegetables
2. Begun Bhaja – Eggplant fritters
3. Aloo Posto – an aloo curry with freshly ground poppy seeds and green chillies (posto means poppy seeds)
4. Luchi – deep fried bread
5. Cholar dal – a lentil curry
6. Aloo dum – A slow cooked potato gravy
7. Misti doi – Sweetened hung curd
8. Shondesh – a sweet made from grated cottage cheese and sugar
9. Rossogulla- cottage cheese dumplings in sugar syrup
10. Jhal muri- a savory snack made out of puffed rice.

When the theme for blog hop this month was decided up on Bengali cuisine I was super excited . I have fond memories of Bengali dishes from my college , during my second year of undergrad we learned so many regional dishes from various parts of India at our QTK (Quantity Training Kitchen). I clearly remember our bengali menu which had Luchi , Macher Jhol (fish curry ), Jhinga (Shrimp), Aloo posto , Rice , Misti doi , that was the most delicious menu we have ever made . The use of simple ingredients with full of robust flavors is what I like in Bengali food , my simple mind always goes in search of such food instead of complicating everything while cooking. I have taken a twist on a very traditional comforting dish aloo posto where I followed the same method of making aloo posto and instead of potatoes I used sweet potato . I love giving  a twist to any traditional Indian dishes by using locally available ingredients  and here it is a delicious sweet potato posto for you all . Serve it with some hot rice  and dal trust me you wouldn’t stop eating it .

I am dedicating this recipe to my wonderful , loving and beautiful Urmili Di ..

xoxo

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Prep Time – 15 minutes
Cooking Time – 20 minutes
Serves- 4
Author – Parvathy Vijayakumar

Ingredients

Sweet Potato- 2 medium sized , cut into cubes
Poppy seeds – 3 tablespoons
Green chillies- 2 no
Cumin seeds- 1 teaspoon
Turmeric powder- 1/4 teaspoon
Paprika- 1/4 teaspoon (optional only use if the green chilly didn’t give enough spice)
Mustard oil- 3 tablespoons
Salt- as needed
Cilantro- chopped for garnish

Method

1. Soak poppy seeds in hot water for 20 minutes . Grind this with green chillies into a smooth paste , keep it aside.

2. In a skillet heat 2 tablespoons of mustard oil and fry the sweet potatoes lightly without burning .

3. To this add cumin seeds when it is fried add fried sweet potatoes , salt, turmeric powder , paprika (optional) . Saute it for few minutes

4. Now add the ground poppy seed paste to it with little water . Wait till the sweet potatoes are cooked check for salt add more if required , turn off the flame and finish with last tablespoon of mustard oil.

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This dish is made as a part of blog hop with Culinary Hoppers 

 

Check here for delicious dishes from other culinary hoppers

Shorshe Darosh by Piyali

Shobana’s Aloo Kumro

Vani’s Nimki

Jayashree’s Ghugni Chaat 

 

Bengali Thaali by Piyali 

Luchi by Padma

Dhonepata Fulkopi by Padma 

Mishti Doi by Padma 

Bengali Cuisine by Shubha 

Dhokar Dalna by Poornima 

 

 

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