Bengali- Satwik Bhindi-Posto (Without Onion-Garlic)

Name: How to cook Bengali- Satwik Bhindi-Posto (Without Onion-Garlic) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Bengali- Satwik Bhindi-Posto (Without Onion-Garlic)

A Bong delicacy…💁‍♀️😋 Not any hi-fi one but the most commonplace dishes in all the Bengali households regardless of wherever they’re all placed in the globe- However, this one’s quite an ideal one for any summer fasting lunch or dinner items or one of the side dishes along with some Vrat friendly Puris or similar & it’s immensely enticing & delectable, self satiating in itself as the whole meal condiment !!!

Ingredient

Food ration :

3 servings

Cooking time :

20 mins. Prep T

500 gms

Bhindi

1-2

Potatoes: Thinly Sliced or Cubed

1/2 Cup

Poppyseeds Paste with some salt, turmerics & fresh green chillies- Mixed with about 1/2 Cup Water (RT)

1 Pinch

Sugar: Just to balance its salty tartness

3-4

Fresh Green Chillies

Whole Dry Red Chillies or Fresh Green Chillies: Slitted

1/2-3/4 Cup

Water: RT

1/4-1/2 tsp

Turmerics

1/4 Cup

Fresh Coriander Leaves: Finely Chopped- Optional- (Bengalis don’t like it much in their typical sabjis & dishes other than those who are the NRBs- Non-Residents like me)

Cooking instructions

* Step 1

Well wash, arrange & cut up all the ingredients aforesaid & keep ready- Heat up a frying pan over the medium-high flame- Add into it the Tempering Spices & sauté for a while till they turn fragrant- Drop in the potatoes & sauté for a couple of mins time & then, in goes the Bhindi pieces- Sautéing continues, add in the turmerics (Many Bengalis don’t prefer to add in Turmerics in any of the Posto Dishes as well as the Urad Dal (Biuli’aur Dal)

* Step 2

Mostly, people who originally hail from the West Bengal- Like my Mum doesn’t use Turmerics at all in such dishes- However I personally do prefer using it always as I’mein an admixture of both the Bengal (East & West)- East Bengal from my Dad’s side & also the DIL to quite an orthodox East Bengali Family & they never like any white recipes or dishes be any- There’s a scientific reason to the same too, turmeric being an utmost undeniable antiseptic ingredient in our pantry since ages

* Step 3

Salt shouldn’t be added at all in the beginning or while sautéing as it’d release moisture resulting in the Bhindi go soggy & sticky completely which we aren’t looking for- Once the potato & bhindi pieces are all well sautéd- Add in it very little water to adjust its gravy consistency correctly & salt need be added into it now at this point, mixing everything nicely together until well combined & finely incorporated

* Step 4

Once that’s done: Turn off the flame & garnish with some finely chopped fresh coriander leaves (I didn’t)- Cover & allow it to rest on the hot oven itself in its standing position for another 10 mins time before serving it piping hot with your choicest Indian Vrat or Fasting friendly Breads- However we Bengalis consume it normally also ie. Without any fasting days or similar since many of our typical traditional & authentic dishes are completely devoid of the onions & garlic cloves

* Step 5

It’s only come into existence from the people like us those who’re the nonresidential Bongs since ages as I do prepare this same recipe using thinly sliced onions as in one of the Tempering Spices in the normal times mostly- however our old generations majorly don’t prefer it with the same as the Orthodox ones consider the Onions & Garlic cloves amongst the Non-veg items due to their respective individual strong pungent smells

* Step 6

Transfer it to a separate serving plate/bowl- Relish this DELISH with any types of Vrat friendly Indian Breads or Dosas, etc. Accompanied by some summer coolers- Like Lassi/Chaas, Sherbets or similar…ENJOY