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

BEGUN POSTO | EGGPLANTS IN POPPY SEEDS GRAVY

Poppy seeds are very much relished by most Bengalis. Many vegetables are cooked with poppy seeds paste. Tried 'Begun Posto' (Eggplants in Poppy Seeds Gravy) which is very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavor. It is an absolute delicacy that goes extremely well with plain steamed rice or chapati.

Ingredients

1. Eggplants - 5-6 
2. Mustard oil - 2-3 tsp
3. Nigella seeds - 1tsp
4. Onion - 1 chopped
5. Poppy seeds, ground with some water - 1/4 cup
6. Green chilies - 2-3
7. Turmeric powder - 1/2 tsp
8. Salt to taste
9. Coriander leaves (optional)

Process:

1. Heat oil & temper with nigella seeds. Saute for a few seconds & then add the onion & green chilies. Stir fry for 2-3 minutes.

2. Add the chopped eggplant, salt & turmeric powder. Saute for 4-5 minutes.

3. Add the poppy seeds paste and mix well. Saute for a minute. Add 1 cup water and simmer, covered till the gravy turns thick. Add coriander leaves and give it a toss.

4. Serve with rice or chapatis.