Alu Dhonepata Posto (Potatoes with Poppy Seeds and Coriander)
Let's Talk Food. I find her recipes excellent...she's not just a great cook and photographer, but a brilliant writer as well, and most of her stories will have you in splits. Following her direction, I ground coriander and green chillies with the poppy seed paste and the result was this lush green divine alu posto.
Recipe inspired and partly adapted from Priyadarshini's Let's talk Food (find original recipe here)
Potatoes, diced: 4
Onion, diced: 1
Poppy seeds: 3 tbsp
Coriander leaves: 1 cup
Green chillies: 3 + 2
Nigella seeds/kalo jeere: 1/2 tsp
Mustard oil: 2 tbsp
Salt, to taste
1. Soak the poppy seeds in water for at least 2 hours. Then make a paste of it along with the coriander and 3 green chillies adding a little bit of water. Set aside.
2. In a non-stick kadhai, add mustard oil. Once oil heats up add the nigella seeds, and 2 green chillies slit longitudinally. Stir for 45 seconds before adding the potato cubes. Sprinkle some salt and cook the potatoes covered on medium heat for 10 minutes. In the last 3-4 minutes, add the onions. After they are almost done, uncover and crank the heat up and keep stirring till the potatoes become crisp and brown on the edges.
3. Add the poppy seed-coriander-green chilli paste and coat the potatoes and onions well with that. Add a little bit of water if you need to loosen the paste, but not much as it's meant to be a dry dish. Cook for another 5-7 minutes. In between check seasoning and add salt if required (my Mother always adds a bit of sugar for the balance, but I don't. You may, if you feel like).
4. Serve hot with plain rice and kolai or masoor dal.
Eat Like a Bong: Day 8