Kumro Patai Posto is a traditional Bengali dish made with pumpkin leaves (kumro pata) and poppy seed paste (posto). It is a flavorful and aromatic dish that is typically served as a side dish with rice or roti. Here's a recipe to make Kumro Patai Posto:
Ingredients:
- 10-12 pumpkin leaves (kumro pata), washed and chopped
- 2 tablespoons poppy seeds (posto)
- 2 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- Salt to taste
- Sugar to taste
Instructions:
- Soak the poppy seeds in water for about 30 minutes to soften them.
- Drain the water and grind the poppy seeds into a smooth paste using a blender or mortar and pestle. You can add a little water if needed.
- Heat mustard oil in a pan or kadai over medium heat.
- Add mustard seeds and let them splutter.
- Add the green chilies and sauté for a minute until they release their aroma.
- Add the chopped pumpkin leaves to the pan. Mix well with the spices and oil.
- Add turmeric powder, salt, and sugar. Mix everything together, ensuring the pumpkin leaves are coated with the spices.
- Reduce the heat to low and cover the pan. Allow the pumpkin leaves to cook for about 10-12 minutes, stirring occasionally.
- Meanwhile, heat a small pan over low heat and dry roast the poppy seeds for a minute or two until they release a nutty aroma. Be careful not to burn them.
- Remove the roasted poppy seeds from the heat and let them cool. Grind them into a fine powder using a spice grinder or mortar and pestle.
- Once the pumpkin leaves are cooked, add the poppy seed paste to the pan. Mix well.
- Cover the pan and let it simmer on low heat for another 5-7 minutes, allowing the flavors to meld together.
- Remove from heat.
- Serve Kumro Patai Posto as a side dish with steamed rice or roti.
Enjoy the flavorful and aromatic Kumro Patai Posto, a delightful Bengali dish made with pumpkin leaves and poppy seed paste!
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