Sweet Potato Posto/ A west Indian style sweet potato curry with poppy seeds


Hello Folks !!!

Yet another blog hop from culinary hoppers !!! I am super excited about this blog hop theme , my favorite cuisine from India Bengali Cuisine. West Bengal is a state in Eastern India with Kolkata being the capital , it also borders Bangladesh , Nepal and Bhutan . So the food from here is influenced a lot from these countries with an emphasis on fish , vegetables and lentils served with rice . A very subtle cuisine with some fiery dishes but very famous for the mouth watering and melt in your mouth desserts.

Listing out few of my favorite dishes here for you all
1. Shukto – A thick soupy mixture of vegetables
2. Begun Bhaja – Eggplant fritters
3. Aloo Posto – an aloo curry with freshly ground poppy seeds and green chillies (posto means poppy seeds)
4. Luchi – deep fried bread
5. Cholar dal – a lentil curry
6. Aloo dum – A slow cooked potato gravy
7. Misti doi – Sweetened hung curd
8. Shondesh – a sweet made from grated cottage cheese and sugar
9. Rossogulla- cottage cheese dumplings in sugar syrup
10. Jhal muri- a savory snack made out of puffed rice.

When the theme for blog hop this month was decided up on Bengali cuisine I was super excited . I have fond memories of Bengali dishes from my college , during my second year of undergrad we learned so many regional dishes from various parts of India at our QTK (Quantity Training Kitchen). I clearly remember our bengali menu which had Luchi , Macher Jhol (fish curry ), Jhinga (Shrimp), Aloo posto , Rice , Misti doi , that was the most delicious menu we have ever made . The use of simple ingredients with full of robust flavors is what I like in Bengali food , my simple mind always goes in search of such food instead of complicating everything while cooking. I have taken a twist on a very traditional comforting dish aloo posto where I followed the same method of making aloo posto and instead of potatoes I used sweet potato . I love giving  a twist to any traditional Indian dishes by using locally available ingredients  and here it is a delicious sweet potato posto for you all . Serve it with some hot rice  and dal trust me you wouldn’t stop eating it .


Happy cooking 





Sweet potato Posto
Serves 4
Write a review
Prep Time
15 min
Cook Time
20 min
Total Time
25 min
Prep Time
15 min
Cook Time
20 min
Total Time
25 min
49 calories
4 g
0 g
3 g
2 g
0 g
30 g
136 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 49
Calories from Fat 28
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 136mg
Total Carbohydrates 4g
Dietary Fiber 2g
Sugars 1g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Sweet Potato- 2 medium sized , cut into cubes
  2. Poppy seeds – 3 tablespoons
  3. Green chillies- 2 no
  4. Cumin seeds- 1 teaspoon
  5. Turmeric powder- 1/4 teaspoon
  6. Paprika- 1/4 teaspoon (optional only use if the green chilly didn’t give enough spice)
  7. Mustard oil- 3 tablespoons
  8. Salt- as needed
  9. Cilantro- chopped for garnish
  1. 1. Soak poppy seeds in hot water for 20 minutes . Grind this with green chillies into a smooth paste , keep it aside.
  2. 2. In a skillet heat 2 tablespoons of mustard oil and fry the sweet potatoes lightly without burning .
  3. 3. To this add cumin seeds when it is fried add fried sweet potatoes , salt, turmeric powder , paprika (optional) . Saute it for few minutes
  4. 4. Now add the ground poppy seed paste to it with little water . Wait till the sweet potatoes are cooked check for salt add more if required , turn off the flame and finish with last tablespoon of mustard oil.
Crackleandtemper http://crackleandtemper.ca/

Happy Onam – A few Onam recipes from me and my friends


 Hello Hello Everyone 

Happy Onam 

It’s that time of the year where every malayalees around the world celebrate together this auspicious harvest festival without any boundaries . This festival brings all of us together no matter which part of the world you are in . Its my immense pleasure to bring you all few sadya dishes from my archive as well as few contributions from my dear friends. 

Before we start with the dishes an introduction to this festival those who are not aware of it . 
“Onam is an ancient festival which still survives in modern times. It is one of the rarest festivals which is celebrated by a complete State, irrespective of religion, caste and creed. Kerala’s rice harvest festival and the Festival of Rain Flowers, which fall on the month of Chingam, celebrates the Asura King Mahabali’s annual visit from Patala (the underworld). Onam is unique since Mahabali (locally known as Maveli) has been revered by the people of Kerala. The King is so much attached to his kingdom that it is believed that he comes annually from the nether world to see his people living happily. It is in honour of King Mahabali that Onam is celebrated. ” 
Source- Wikipedia 

This festival brings out a lot of memories for me the morning hunt for flowers to make the pookalam , the faint smell of thumbapoo & shankhu pushpin , the aroma of coconut oil in the air , the excitement to wear new dress and meeting all cousins at grand ma’s house .I clearly remember the hustle and the exciting prep done by all my aunts, mom & grated ma just a day before onam, how I miss those days . 

To reminisce those days I have made a collective sadya post from my archives and from my lovely friends Sonal, Swati, Suchi and Sarika . 

Check out all the recipes and have a happy & prosperous Onam 



Nellikka Achar 
Udupi Style Sambar By Sonal 

Tomato Dal Rasam by Sarika 


Okra/Vendakka Thoran by Swati 

Avial/ Mixed vegetable curry in ground coconut 

Pumpkin Erissery
Kurukku Kalan / A yoghurt based raw plantain and yam curry 

Cheru Parippu Payasam/ Split yellow moong dal kheer 

Boli/ Kerala style sweet lentil flat bread

Quinoa payasam by Suchi



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