Janhi Posto

Posto (Poppy Seeds or Khus-Khus) is a very delicate spice used often (not very frequently) in my Odiya household. When we were in Odisha, mother used to make posto dishes very rarely - but whenever she made it, it was a vegetarian dish and would taste yummy. Things like Posto Bara (Pan fried fritters of Posto), Aloo Posto, Janhi Posto, Potola Posto are a few to name.

Posto is also accompanied by its yet another rich friend Cashew to create a mesmerizing spice masala paste for rich gravies like the ones you get in wedding receptions. Deep fried Paneer balls/squares cooked in onion+tomato gravy & Posto+Cashews paste added to it is an all-time favorite at Odiya weddings.

This posto preparation is dull simple if you have "Posto Bata" (Posto Paste = Few tbsps of posto soaked in water for 1 hour or so & then ground to a fine paste). I have a feeling that this can be made with any soft vegetable like Zucchini or any soft squash. But I made it (have always made it) using Janhi (aka Ridge Gourd).

What I used

• 4 big size Janhi
• Peeled
• Chopped into small pieces
• 2 tbsps of Posto Bata
• Posto seeds soaked in water for 1 hour or so & then ground to a fine paste
• Salt + Turmeric
• Kashmiri Red chili powder - 1 tsp
• 2 tbsps Mustard oil

Process

• Heat mustard oil in a big pan (You need space for the vegetables to breath & sweat)
• When mildly hot, add the turmeric + red chili powder & fry for 10 seconds. 
• Add the Posto Paste & fry for 10-15seconds. Do not let it burn
• Then add the cut vegetables & salt and give it a good mix.
• Fry the vegetables on high heat for a few minutes - 3-4 mins. Again don't let them burn & keep stirring in between. 
• After 4 mins of frying in high heat, give it a good mix & cover & cook till the veggies are cooked through. 
• And that's it !!
• Enjoy with fluffy white rice or roti or paratha.