I’m joining the 3rd group for Blogging Marathon# 5 with “Curry in a Hurry” theme. Thanks to Valli for letting me join the group again or in other words letting me continue the marathon for another week. So for the next 7 days I’ll be posting different curries that can be made within 30 minutes.

30 Minutes is the most I have on a week night to cook before all of us get cranky with hunger. I try to keep things simple and try to make dishes that don’t need too much baby sitting or lot of prep work. Here’s one such dish that I made from Sandeepa’s Bong Cookbook for last week’s Bengali marathon but couldn’t post since I already had my 7 Bengali recipes.

Eggplant/ Brinjal is my absolute favorite veggie and potato-eggplant is one of my favorite combos. My mom makes simple vankaya-bangaladumpa kura (potato-eggplant curry) that is simply out of this world and it doesn’t even have any masalas or anything else to jazz it up; it’s just the veggies cooked with salt and curry powder. It’s just yumm.. After using poppy seeds in these dishes, poppy seeds have become my new favorite ingredient. These seeds are tiny but the creamy consistency they give to the dish is simply fabulous.

I had some eggplants that needed to be used up, so I added them too to make this Alu beguni posto. I hope alu posto purists are not going to pelt me with potatoes. This is my way of combining my favorite ingredients and I’ve to say the end result was “Moja” (delicious in Bengali???).


Thank you Sandeepa for correcting the name of the dish. Sandeepa’s original recipe here:

Aloo (& Begun) Posto
Aloo (& Begun) Posto
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Aloo (& Begun) Posto
Aloo (& Begun) Posto
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Ingredients
  • 3 Potatoes – medium, peeled and diced
  • 4 eggplant – medium, chopped
  • 3 - 4 Chilies Green
  • 2 Chilies Dry Red
  • ¼ cup Poppy seeds
  • to taste salt
  • 1 tsp Cumin seeds
  • ¼ tsp turmeric
Servings: serving
Instructions
  1. Grind poppy seeds into a smooth powder or if your blender needs some help, sprinkle some water to let the blade moving and make a smooth paste.
  2. Heat 2tbsp oil in a sauté pan, add cumin seeds and once they start to splutter add red chilies and sauté for 30 seconds.
  3. Next add potatoes and eggplant; sauté on medium-high flame until potatoes turn lightly brown around the edges, about 5-6 minutes.
  4. Add poppy paste and turmeric, mix well to coat all the veggies.
  5. Add ½ cup of water, salt and green chilies; lower the heat to medium; cover and cook until the veggies are cooked through, about 10-12 minutes.
Recipe Notes

Serve with rice and dal for a complete meal.

 

 

Lets check and see what my fellow marathoners have been cooking today:

Curry in a hurry under 30 min:Aarthi, Divya, Jayashree, Jayasree,Kaveri, Pavani,

Seven Days of Indian Sweets:Gayathri, Priya Suresh,

Seven Days of Microwave Meals: Monika,

Seven Days of Regional Specials: Cool Lassi(e), Harini, Vaishali,Suma

Seven Days of Colorful Dishes Kid's Special: Kalyani

Summer Coolers: Kamalika, Srivalli

 

 

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0 thoughts on “Aloo (& Begun) Posto”

  1. Nice recipe.. I don’t use poppy seeds in my cooking although I always have some in my pantry. Even back home, most of my family members have cut down on it’s usage. I do have to admit though, addition of poppy seeds does give the curry a nice flavor.

  2. this is yummy..want to try ityou have a lovely blog…I am having a giveaway in my blog..Y dont you check and join thathttp://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

  3. Pavani — potatoes and brinjal are a new combo and this is a definitely new dish for me. BTW eggplant=begun.Beguni — is brinjal slices, dipped in a chickpea flour batter and deep fried.Moja = Fun 🙂 But I have heard some Bengalis(esp from Banladesh like my babysitter) use it in context of foodI am so inspired by your family who are game to trying unfamiliar cuisine very night.

  4. Thank you everyone.Thanks for correcting me Sandeepa. My family doesn’t usually complain as long as they like what they are eating. Thanks for all your awesome Bengali recipes.Thank you Kalyani & Valli.

  5. You mention your mom’s simple eggplant dish with no masala, only eggplant and CURRY POWDER. I always thought curry powder is a masala, guess it is mow a veggie!!

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