Bengali Peyajkoli Posto (Spring Onion) Recipe
It’s believed that there’s an endless pool of options for every non-vegetarian. In addition to this statement, vegetarian dishes have also garnered the attention of food lovers with multiple experimental dishes. One of them is a flavorful Bengali Peyajkoli Posto recipe. With new experiments made to cater to one’s taste buds, there are a few traditional dishes that still catch our attention.
This dish, in particular, is really simple to make and contains simple, yet effective ingredients- one being sliced onions, the other being posto. These two are not just the hero of the dish. These give the simple, effective, and finishing touches that most of our taste buds crave.
Looking to make this simple spring onion recipe to use with some easy and simple steps? Here’s how.
Ingredients
- Green onions (2 bundles)
- 3 tbsp poppy seeds
- 3 finely diced onions
- 6 slit green chillies
- 1 tsp turmeric powder
- 4 tbsp Doctors’ Choice Physically Refined Rice Bran Oil
- Salt to taste
Procedure
- Soak the poppy seeds in warm water for 20 mins. Drain out the water and blend it all to a paste with 2 tbsp of water and 3-4 green chillies
- Cut the onion stalls into 1 ½ inch pieces. Set them aside for a while
- Heat 3 tbsp of Doctors’ Choice oil in a kadhai, add panchforon to it, and let it splutter
- Add in the onions and the remaining green chilies. Fry them all till the onions turn translucent
- Add in the onion stalls, and sprinkle them with salt and turmeric powder. Cook over a medium flame. Ensure to cook it all till the stalks turn tender
- Stir in the posto paste, and mix it well. Continue to cook over 4-5 mins over a medium flame. You can splash a little water if the paste gets a little dry
- Drizzle a little Physically Refined Rice Bran Oil on it. Enjoy it with warm steamed rice
