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

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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 

 

xoxo
Parvathy

 

 
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Sweet potato Posto
Serves 4
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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
30g
Servings
4
Amount Per Serving
Calories 49
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 136mg
6%
Total Carbohydrates 4g
1%
Dietary Fiber 2g
8%
Sugars 1g
Protein 2g
Vitamin A
3%
Vitamin C
47%
Calcium
11%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  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
Instructions
  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.
beta
calories
49
fat
3g
protein
2g
carbs
4g
more
Crackleandtemper http://crackleandtemper.ca/
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