Sometimes a very basic recipe wins the heart and this aloo begun posto is no exception. Cooked in a normal aloo posto way however, I have one lonely brinjal sitting in my fridge and decided to utilise it so sliced and added and got a new dish. Best to relish with a plateful of rice and some daal.
- Potato – 1, cubed
- Brinjal or begun ,fat one – 1, chunked
- Onion – 1, chopped roughly
- Posto ot poppy seed paste – 2 tbsp
- Green chilli
- Kalonji / kalo jire/ nigella seeds – a fat pinch
- Sugar – a pinch
- Mustard oil
Soak the poppy seeds in some water and then grind to a paste with 3 green chillis and a pinch of salt. In a pan, heat mustard oil. Add the kalonji seeds with slitted green chilli Add the chopped onion and fry lightly with a pinch of salt.
Now add the potatoes and stir fry for 2 minutes on high heat.
Add the brinjal pieces and fry with a pinch of salt and turmeric.
When potato and brinjals are coated well with salt and turmeric, lower the heat.
Mix half cup of water to the poppy seed paste and pour onto the vegetables.
Cook covered till the vegetables are cooked well. Adjust the seasoning and sprinkle a pinch pf sugar. Add a spoon of mustard oil at the end. Keep covered for a standing time of 10 minutes. Serve hot or cold.