How to make Vindi Sorse Posto

This recipe is contributed by Member Sudipto.

Main Ingredients : Ladyfingers, Poppy seeds

Cuisine : Bengali

Course : Main Course Vegetarian

Vindi Sorse Posto

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Vindi Sorse Posto checkout Bhindi Masala, Achari Dahiwali Bhindi, Spicy Bhindi Andhra Style, Bhindi Aur Oats Sabji . You can also find more Main Course Vegetarian recipes like Lahsooni Tindli, Tomato and Basil Paneer, Soya Malai Kofta, Pacri Nenas.

Vindi Sorse Posto Recipe Card

Vindi Sorse Posto

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Select Taste

Ingredients for Vindi Sorse Posto Recipe

  • Ladyfingers halved 200 grams

  • Poppy seeds soaked for ½ hour 2 teaspoons

  • Mustard seeds 1 1/2 teaspoons

  • Green chillies 3-4

  • Fresh coriander chopped 2 tablespoons

  • Salt to taste

  • Mustard oil 2 tablespoons

  • Sugar 1/2 tablespoon

  • Onion seeds 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon


Step 1

Drain the poppy seeds and grind to a fine paste with sufficient water and transfer in a bowl. Make a paste of mustard seeds and green chillies and set aside.

Step 2

Heat oil in a non-stick pan. Add onion seeds and let it crackle.

Step 3

Add ladyfingers and cook for two minutes.

Step 4

Add turmeric powder, salt and sugar and cook for a minute. Add the green chillies and mustard paste, cook for 2 minutes.

Step 5

Add the poppy seeds paste, mix well. Cover it with a lid and cook for 2 minutes.

Step 6

Once the gravy is thick, switch of the heat.

Step 7

Serve hot garnished with coriander.

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