Data Posto Bengali Recipe with Mustard Oil

Ideal For

Lunch

Food Type

Veg

Ingredients

How To Cook

Posto and Bengalis are the match made in heaven; the way the Bengalis use posto in iconic recipes is unmatchable. With Doctors’ choice best mustard oil, let’s make Data Posto Recipe more special.

Ingredients:

200g ridge gourd stalks (data), cut into 2-inch pieces
3 tbsp Doctor’s Choice Mustard Oil
¼ cup poppy seeds (posto), soaked for 30 minutes
2 green chilies (adjust as per taste)
½ tsp turmeric powder
Salt to taste
½ cup water
½ tsp sugar (optional)

Step 1: Prepare the Posto Paste

Grind soaked poppy seeds with one green chilli pepper and water to create a thick paste. Stir the wet poppy seed mixture with one green chilli and a little water until it becomes thick and consistent. Set aside.

Step 2: Sauté the Data

Heat Doctor’s Choice Kachi Ghani Mustard Oil in a kadhai until small smoke appears, then reduce the heat. Heat Kachi Ghani Mustard Oil before adding the data for 2-3 minutes of sautéing until they turn slightly tender.

Step 3: Add the Spices

Add turmeric powder together with salt to the sautéed data. Stir the mixture thoroughly before cooking it for a second, 2 minutes.

Step 4: Cook with Posto Paste

Add the prepared posto paste to the mixture while evenly combining the ingredients together. Combine 1/2 cup of water into the mixture while continuing to cook it on a low flame during 7–8 minutes until oil separates. Adjust the salt before you may sweeten the dish according to your taste.

Step 5: Final Touch & Serve

Drizzle 1 teaspoon of Doctor’s Choice Mustard Oil for an extra kick of flavour. The dish’s last accompaniment must be hot steamed rice, garnished with a slit green chilli.

Relish the authentic Data Posto recipe with benefits of omega 3 in mustard oil, which doesn’t only add the goodness but serves as a heart-healthy and delicious bengali meal.

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