Aloo Posto Odia style
When two simple vegetables like potato and pointed guard are given a “Tadka” of Panch Phuttan (it may be a mixture of fennel, cumin, mustard, kalonji, and fenugreek seeds), we get a perfect dish to possess with chapati that's aloo rassa which is basically delicious.
This is again prepared by mixing and boiling various sorts of vegetables and tempering it with just a teaspoon of oil/ghee alongside Pancha-Pootan, a mix of fennel, cumin, mustard, kalonji and fenugreek seeds. The low use of oil and spices makes the right dish for dinner alongside chapatti.
How To Make Aloo Posto
Preparation
1. Soak 3 tablespoons white poppy seeds in ¼ cup water. I usually soak the poppy seeds overnight, in order that the grinding is simpler. Otherwise, they don’t grind well. If you forget the soaking, then soak a minimum of for a few hours in warm water.
2. After overnight soaking, use a fine-mesh strainer and drain all the water. Below pic shows the soaked poppy seeds.
3. Add the poppy seeds during a small chutney grinder.
4. Add 1 green chili and 1 tablespoon water.
5. Grind to a fine paste. Add more water if required while grinding.
6. Next rinse, peel, and chop 2 large potatoes (300 grams potatoes).
7.Heat 2 tablespoons mustard oil during a pan or Kadai and let it smoke on a medium flame.
8. Lower the flame and add ½ teaspoon nigella seeds (kalonji).
9. Stir and saute the nigella seeds for a couple of seconds.
10. Add the chopped potatoes.
11. Mix alright with oil and nigella seeds.
12. On a coffee flame saute the potatoes, stirring sometimes, till they're half done or they become faint golden from the sides.
13. Then sprinkle ¼ teaspoon turmeric powder everywhere the potatoes. Turmeric powder is optional and you'll skip it.
14. Mix alright.
15. Add the poppy seeds paste and two whole green chilies. The scrape of all the poppy seeds paste from the grinder jar and add. you'll even rinse the jar with some water then add the water within the pan.
16. Mix again.
Cooking Aloo Posto - Literal Odia Cuisines
- Now add ½ to ⅔ cup water. the quantity of water required depends on the consistency you would like. Usually, aloo posto features a dry to semi-dry consistency, except for a gravy consistency, you'll add some more water.
- Stir alright.
- Season with salt. you'll also add sugar if you would like. I don’t add. Add about ¼ teaspoon sugar or as per your taste
- Mix alright.
- Cover the pan with a lid and on a coffee flame simmer till all the water dries up and therefore the potatoes are cooked. The poppy seeds paste also will cook by then. don't overcook the potatoes. Do check a few times when the potatoes are cooking. If the potatoes are undercooked and therefore the water has dried up, then you'll add some water.
- The consistency should be dry and there should be no water within the pan. The poppy seeds paste also will coat the potatoes.
- while serving you'll place some fresh green chilies if you would like as a garnish or Serve aloo posto plain with some steamed rice.
Places To Visit Near Baripada
Ghatagaoan, Gonasika, Thakurani Hills, Murga Mahadev Waterfalls, Uliburu Reserved Forest, And Temples of Hanuman & Shiva,
Kushaleswar Temple, Kanjipani Ghati, Keshari Kunda, Murga Mahadev Temple, and Gonasika Temple.
Hadagada Reservoir, Handibhanaga waterfall, Gundichaghagi waterfall, Sitabinji Fresco Painting & Rock Inscription.
Bhimakunda Waterfall, Kandadhar Waterfalls, Sanaghagara, Sita Binj, Bada Ghagara waterfalls and Kishakeshwari Temple.
Famous Places to Visit In Odisha :
2- SANAGHAGARA WATER – KEONJHAR
For More Details Please Log on to :
https://www.thekonark.net / https://www.elicitodisha.com/
