Bengali Peyajkoli Posto (Spring Onion) Recipe
Ideal For
Lunch
Food Type
VegIngredients
How To Cook
- 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
- 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
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