Bengali Bhindi Doi Posto Recipe
Introduction
The Bengali Bhindi Doi Posto is a delightful vegetarian dish that beautifully showcases the unique flavors of Bengali cuisine. With its creamy yogurt base infused with the rich aroma of roasted poppy seeds and the distinctive touch of Panch Phoran, this dish transforms simple okra into a vibrant, satisfying side that pairs perfectly with steamed rice or phulkas. Whether you’re preparing a special meal or looking for a comforting everyday dish, Bhindi Doi Posto is sure to enchant your taste buds with its subtle spice and creamy texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 300 grams, cut into 1-inch pieces |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Salt | To taste |
| Poppy Seeds | 2 teaspoons |
| Roasted Gram Dal (Pottukadalai) | 2 teaspoons |
| Dry Red Chilli | 1 |
| Curd (Dahi/Yogurt) | 1 cup |
| Mustard Oil | 1 tablespoon |
| Bay Leaf (Tej Patta) | 1 |
| Panch Phoran Masala | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 |
| Protein | 5 grams |
| Carbohydrates | 15 grams |
| Fat | 6 grams |
| Fiber | 4 grams |
| Sodium | Varies with salt |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 5 minutes | 20 minutes | 25 minutes | 4 |
Instructions
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Roast the Poppy Seeds: Begin by preheating a pan over medium heat. Add the poppy seeds and roast them for about two minutes, stirring occasionally, until they begin to pop. Once they are fragrant, turn off the heat and set them aside to cool.
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Make the Paste: In a mixer grinder, combine the roasted poppy seeds, roasted gram dal, dry red chilli, and curd. Grind the mixture into a smooth paste, ensuring that all the ingredients are well blended.
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Sauté the Okra: In the same preheated pan, add the mustard oil. Allow the oil to heat up, then add the bay leaf. Next, add the chopped bhindi (okra), turmeric powder, and salt to taste. Sauté the okra for several minutes until it is well roasted and cooked through. For faster cooking, you can cover the pan with a lid slightly ajar, allowing steam to escape while keeping the moisture inside.
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Combine Flavors: Once the bhindi is cooked, add the Panch Phoran masala, red chilli powder, coriander powder, and the ground doi posto paste. Stir well to combine all the flavors and allow the mixture to briskly boil for three to four minutes, letting the okra absorb the rich flavors of the spices and the creamy paste.
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Final Touches: Turn off the heat and taste the Bhindi Doi Posto. Adjust the salt and chilli powder according to your preference.
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Serve: Transfer the Bengali Bhindi Doi Posto to a serving bowl. Serve hot, ideally accompanied by phulkas or steamed rice, alongside a bowl of Bengali-style Cholar Dal for a wholesome and satisfying meal.
Conclusion
Bengali Bhindi Doi Posto is not just a dish; it’s an experience that brings the rich culinary heritage of Bengal right to your table. The combination of poppy seeds, yogurt, and spices creates a delightful harmony that complements the tender okra beautifully. Enjoy this dish as part of a festive meal or as a comforting everyday side, and relish the flavors that evoke the warmth of home cooking.
Bon appétit!
