Bhindi Doi Posto | Bengali Style Ladies Finger Curry | Bengali Style Bhindi Curry

Hi Supermoms,

I  love Bengali Cuisine. So many amazing Bengali dishes have now become part of our meals. I give my own touch /twists to make these dishes Vegetarian friendly and more  tasty . 

 'Posto' is the poppy seeds gravy that is popular in the Bengali Cuisine. This dish Bhindi Doi Posto is a  dish made using both the poppy seeds and curd. A quick and easy recipe that is also flavourful. The Ladies Finger is deep fried first to maintain it's crispy texture. But in this recipe, I have shallow fried the Bindi to make it more healthy. 

The entire dish comes together within 20 minutes. Use tender /small ladies finger to get the best tasting Bhindi Posto.  They taste great with steaming hot rice and can also be served as an accompaniment to rotis or phulkas.

Bhindi Doi Posto :

Preparation time : 5 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients:

15 -20 small size Ladies finger ( washed, pat dried and halved)
1 teaspoon red chilli powder
1/8 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala powder
salt ( to taste)

For the ground paste :

2 teaspoons poppy seeds
2 teaspoons roasted gram /chutney dal
1 dry red chilli
1 cup curd

For tempering :

1 tablespoon mustard oil
1 bay leaf
1 teaspoon panch phoron

For garnish ( optional)

finely chopped cilantro/coriander leaves

Method :

1. Heat a pan with mustard oil and temper with ingredients given under ' for tempering'.
2. Once tempered add the cut ladies finger , salt, turmeric powder, red chilli powder, coriander powder and fry them over low to medium flame stirring them every 2 minutes.

3. While the ladies fingers are frying, in another small pan, dry roast the poppy seeds and grind them to a smooth paste along with the roasted gram .
4. Mix the ground mixture with curd. 
Chef tip: I have used roasted gram to help thicken the gravy and give it volume. You can also use rice flour. 

4. Once the ladies fingers are well roasted, add this ground mixture , adjust water level if required and let it come to a boil.
Chef tip : The gravy thickens after it cools down, so adjust water accordingly.

5. Switch off and serve hot. I served it as a side dish to rice. 

Happy Cooking !

With love,

Masterchefmom