Aloo Posto

In an Oriya household - even the trult carnivorous ones - Tueday is a day of rest. It is the day when even the hardcore meat-eaters rest their laurels and settle down for vegetarian options. I do not actually know the origins of this austerity but from what I have been able to glean - Tuesday or Mangalbar is an equivalent of a sankrant day or a holy day. It is the day where satvik khana is the  that is food with no meat or egg or onions and garlic. I know that in our household, even red chili powder is considered to be in line of with non-vegetarian. Slightly crazy I know, but Indian culture and its cooking is defined by this unique quirkiness [and that is intended as an affectionate compliment].

 Luckily for me, my mother and my aunts have perfected the art of delicious cooking inspite of the ban. And their secret ingredient is - Posto or poppy seeds. The seeds are soaked in water all night and the next morning grinded into a paste that is still laced with some of the unblended seeds. That gives this dish its characteristic texture. Although it time-pressed, you can skip the overnight step but it is advisable that you soak it for at least two to three hours. This recipe has been worked at by my mother over the years and I can say that it has reached the pinnacle of its glory. Its versatility allows it to be eaten with anything - rotis, rice and dal, puris, paranthas and even toast. So you can make this dish with whatever you fancy. And you would be amazed at its cooking time. All you have to do is to take some time to boil your potatoes.

 

Ingredients:
3 medium potatoes, boiled
1/2 cup poppy seeds soaked in water
2 medium tomatoes
2tbsp cashewnuts
2tbsp nigella seeds or kalonji or kala jeera
2 green chillies, slitted
1tbsp turmeric
Salt to taste
3tbsp water
2tbsp oil for cooking

Method:
Make a paste with poppy seeds in water, tomatoes and cashewnuts. Dont worry of the little seeds that do not blend. It adds flavor. Keep your boiled potatoes ready.
Heat oil. When it is hot so you can see a line of smoke , add the spice paste. Fry for ten minutes.
Add a green chilly and turmeric. When the masala starts to stick, add the boiled potatoes and a little water. Fold in for five minutes.
Add the nigella seeds, the green chilly and salt to your taste. Cook for five minutes till all the masala has blended in.
I served this with hot matar puris which is a good combination for this subtle, slightly sweet, slightly hot curry.