Peyajkoli Posto or Spring onions with poppy seeds paste

Peyajkoli posto or Spring onions with poppy seeds paste - A typical Bengali Kitchen scene can't be imagined without Peyajkoli or Onion flower stalk. This seasonal green is a favourite among the local.s With a distinct taste and flavour, peyajkoli becomes a staple in preparing an array of native dishes. The sweetness of spring onions and caramelized onions, it tastes heavenly when served with steaming hot rice. 

Durga puja or Sharodotsav, is an annual Hindu festival originating in the Indian subcontinent which reveres and pays homage to the Hindu Goddess Durga, and is also celebrated because of Durga's victory over Mahishasura. During this time of the year, we (Bengali's) celebrate Maa Durga's home coming with her childrens and every day is a festival for us, with lots of foods, Dhaaker awaj, Shonkho, Ghonta, Dhunuchi, pandal hopping and most importantly "Jomiye Adda"!! 

Durga Puja is right around the corner and we all have started preparing many foods and planning for this festival time, which we keep on waiting for the entire year. I am sharing a few of our favourite bengali cuisines (both veg and non-veg) on my page along with detailed recipe. For the recipe video you can check my Instagram or YouTube channel. [@romisrecipe]

Ingredients: 

• Spring onions - 2 bundles 
• Onions - 2 (finely chopped) 
• Poppy seeds or posto - 2 tsp 
• Mustard oil - 3 tsp 
• Green chillies - 4-5 
• Turmeric powder - 1/2 tsp 
• Red chilli powder - 1/2 tsp 
• Roasted Cumin powder - 1/2 tsp 
• Salt to taste 
• Panchforon - 1/2 tsp 
• Dry red chilli - 2 

Process: 

1. Soak poppy seeds in water for about 20-30 minutes. Remove from water, add two green chillies and blend to a paste, keep aside. 

2. Cut spring onions into 3 inch long pieces and keep aside. 

3. Heat mustard oil in a kadhai, add dry red chilli and panchforon and allow to splutter. 

4. Add chopped onions and fry till the onions are soft and translucent. 

5. Now add spring onions and all the powder spices. Cook over on medium flame till spring onions are tender. 

6. Its time to add posto paste, mix well and cook for another 2-3 minutes. Add half a cup of water if its getting dry 

7. Finally add one tsp of mustard oil. Serve hot with steamed rice.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

ALOO POSTO

Posto is the Bengali name of poppy seeds, and a part of Bengali cuisine. Aloo posto is a simple Bengali side dish made with potatoes cooked in a poppy seeds paste. The seasoning is also light with just salt and green chillies. You can however add pinch of turmeric powder if you wish to. To just say it is a simple side dish from Bengali cuisine, would be downplaying the importance of posto and especially aloo posto in a Bengali household. No Bengali kitchen is complete without posto in its spice cupboard. A saying goes like "You cannot keep away posto from Bongs".

Ingredients: 

1. Mustard oil - 2 tsp
2. Sugar - 1/4 tea spoon
3. Salt to taste
4. Potatoes - peeled and cut into cubes or fingers
5. Green chilli - 3-4 slit
6. Turmeric powder - a pinch  (optional)
7. Poppy seeds (Khuskhas or posto) - 3 tsp (soaked in 1/2 cup water)
8. Kalonji (kalo jeera) - 1/2 tea spoon

Process:

1. To make the posto paste, sieve the soaked poppy seeds into the smallest blender jar, add 2 chopped chilli (or as per your taste) and some water to help the grinding. Grind to a fine paste.

2. Heat mustard oil in a flat pan or wok. Bring it to a smoke at medium heat and then reduce the heat to low. Add kalo jeera to the hot oil When the seeds starts to sputter, add the potatoes and mix well. Cover and cook on low hear for 5 minutes.

3. Add the posto paste, turmeric powder, salt, sugar and slit green chillies. Add 1/2 cup water and mix everything well. Cover and cook for another 5-7 minutes on low heat. Occasionally stir in between to check if the water is sufficient and the potatoes are not sticking to the bottom of the pan. Cook until the potatoes are cooked through.

4. Aloo posto is basically a very thick gravy, if you want a thinner consistency add more water while cooking. Serve hot with steamed rice and dal.