How to make Vindi Sorse Posto
This recipe is contributed by Member Sudipto.
Main Ingredients : Ladyfingers, Poppy seeds
Cuisine : Bengali
Course : Main Course Vegetarian
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 Bathue ka Saag - SK Khazana Vegan Tofu Makhanwala - SK Khazana Chidambaram Gothsu Palak Parippu
Vindi Sorse Posto Recipe Card
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.
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
Method
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.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
