Posto Borar Jhol (Poppy seeds fritters in a light gravy)

In Bengal, white poppy seeds are called as 'posto'. It plays an integral part in Bengali cuisine. Be it vegetables, fish, meat or eggs, every dish has a posto variant. My sister-in-law lovingly calls me Mrs 'posto shorshe bata' (poppy seeds and mustard paste) which is absolutely correct. I love the texture, aroma and the taste which it gives to any food. The camaraderie between these lovely seeds takes the dish to another level.

The recipe which I'm going to share today actually belongs to my inlaws. They used to cook this with some eggplants and potatoes and enjoyed it with some steamed rice and it satisfied their hunger and taste buds altogether. My mother in law was the one who encouraged me to learn this amazing recipe because it is one of her favourites. My co-sister in-law was the one who taught me how to cook this mouth-watering dish. When it comes to food, proper credits must be given. Food solely doesn't satisfy the tongue and stomach. The person who cooks is also satisfied when his or her talent is praised. Their face glows with pride and they are motivated to create more magic in the kitchen.

Enough of narration now let us start this amazing recipe:

Ingredients:

For the fritters or boras:

• Poppy seeds- 1/2 a cup
• Green chillies- 2 No.s
• Kalo Jeere (Kalaunji): 1/4 Tsp
• Salt: To taste
• Sugar: A pinch
• Whole Wheat flour: 2 tbsp
• Mustard Oil: To shallow fry

For the fried potatoes and eggplants:

• Potatoes: 2 large (Cut diagonally)
• Eggplants:2 large (Cut diagonally)
• Salt: 1/4 Tsp
• Turmeric powder: 1/2 Tsp 
• Mustard Oil

For the gravy or jhol:

• Tomato: 1 small cut into small pieces
• Panch Phoran(Bengali Five Spices): 1/2 Tsp
• Bay leaf: 1
• Dried red chilly: 1 No.s
• Cumin powder: 1Tbsp
• Tumeric powder: 1Tsp
• Chilli powder: 1
• Salt: To taste
• Sugar: 1/2 Tsp
• Mustard Oil: 2 Tbsp
• Ghee(Clarified butter): 1 Tbsp

Method:

  For the fritters:

1. Make a thick paste using poppy seeds, green chillies, turmeric powder, chilli powder, salt, sugar and wheat flour.
2. Mix the kalaunji into the batter and give it a stir.
3. Heat some mustard oil in a wok kadhai till smoking point.
4. Put a little drop of the batter into the hot oil and let it shallow fry till golden brown.
5. Fry all the fritters and set aside.

Next fry the potatoes and eggplants separately till golden brown and set aside. The potatoes should be half done and the eggplants should be fried till it's completely cooked.

For the gravy or jhol

1.  Heat 2 tbsp mustard in the same kadhai.
2. Add panch phoran, dried red chilli, bay leaf and allow them to splutter.                                                              
3. Make a paste using cumin powder, turmeric powder, salt and sugar and pour into the hot oil. 
   
4. Add the half done potatoes and the chopped tomato and saute until the oil separates.
   
5. Add water up to the desired consistency and let it come to a boil.
   
6. Wait till the potatoes are done.
7. Now switch off the flame and add a teaspoon of ghee to the gravy.
8. Arrange the fritters and fried eggplants in a bowl and pour the hot gravy over it.
   
   
   
   
9. Serve it with some steamed rice.
   

This is a comfort food. When my soul craves for home cooked Bengali food, I try to make this. Try to keep the gravy thin because it will taste better when eaten with rice.