Pepe Posto / Green Papaya Curry with Poppy Seeds
Today I will share step-by-step how to make Pepe Posto Recipe / Green Papaya Curry with Poppy Seeds, which is almost similar to alu Posto. Though alu posto is a very delectable recipe, diabetic patients cannot take it, for them, Pepe posto is a blissful dish. Here poppy seeds and raw papaya make the dish super healthy. So anyone including diabetic patients adds this recipe to their diet chart.
The types of equipment used for this recipe are
Sil batta/ grinding stone/Blender; sil Nora/sil batta is essential equipment to grind the poppy seeds, as they are not blended properly in a blender(if you don’t have then use a blender)
Small bowls
Knife
Kadai with lid
The ingredients required for this recipe are
Posto/ poppy seeds: It is very easy to get fresh poppy seeds in supermarkets, except in West Bengal and Bihar, and Orissa, where it is available in almost all grocery shops.
Raw Papaya: Use fresh green papaya
Panchphoron/cumin seeds / kalo jeera (nigella seeds): It is better to use panchphoron, (It comprises mouri (fennel seeds), methi (fenugreek seeds), kalo jeera (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
Cooking oil: it must be mustard oil; otherwise you won’t get the required flavor
Other than these we need fresh garlic, ginger, red chili, green chili, and salt
How to make Pepe Posto / Green Papaya Curry with Poppy Seeds
Clean and peel the papaya
Cut it into a one-inch cubic shape.
Put posto/ poppy seeds and ginger in the sil and sprinkle little water over it
Grind it and make a smooth paste with the help of a sil batta/blender (if you use a blender, then soak the poppy seeds for 15- 20 minutes, before blending them)
Heat oil in a kadai, and add the panchphoron and red chili for tempering, add garlic cloves also
As they splutter and sizzle add the curry-cut papaya, and stir them for 2-3 minutes on a high flame
Now add sufficient water (approx 350 ml) to boil the papaya, and add green chili and salt
Cover the lid, and allow them to cook for 7-8 minutes on low flame
Open the lid after 8 minutes, and add the poppy seed paste and mix them well
Cook for another 2 minutes without cover to get the required consistency (the gravy should be a little thick)
Transfer them to a serving bowl and sprinkle some mustard oil over it, and serve hot or cold with steamed rice.
My other related posts are
- Bhindi Posto Recipe
- Delectable Alu Jhinge Posto
- How to Make Pabda Posto
- How To Make Ilish Posto
- Posto Diye Amrar Chatni
- Posto Diye Bata Macher Recipe
- How to make rui macher shorshe posto jhal
- How to make postor borar jhaler jhol
- how to make simplest postor bora/poppy seed fritters
- How to make potol posto/pointed gourd poppy seed
- how to make alu potol posto
- How to make Alu dharosh posto
Pepe Posto Recipe
Equipment
- sil bata/Grinding stone/blender
- small bowls
- Kadai with lid
- knife
Ingredients
- 1 Raw papaya/ pepe
- 3 tbsp Poppyseeds/posto/khaskhas
- 1/2 tbsp Panchphoron/cumin seeds / kalo jeera (nigellaseeds)
- 1 tbsp Mustard oil
- 4 cloves garlic
- 1/2 inch ginger
- 2 red chili
- 2 green chili
- salt
Instructions
- Clean and peel the papaya
- Cut it into a one-inch cubic shape.
- Put posto/ poppy seeds and ginger in the sil and sprinkle little water over it
- Grind it and make a smooth paste with the help of a sil batta/blender (ifyou use a blender, then soak the poppy seeds for 15- 20 minutes, beforeblending them)
- Heat oil in a kadai, and add the panchphoron and red chili for tempering,add garlic cloves also
- As they splutter and sizzle add the curry-cut papaya, and stir them for 2-3minutes on a high flame
- Now add sufficient water (approx 350 ml) to boil the papaya, and add greenchili and salt
- Cover the lid, and allow them to cook for 7-8 minutes on low flame
- Open the lid after 8 minutes, and add the poppy seed paste and mix them well
- Cook for another 2 minutes without cover to get the required consistency(the gravy should be a little thick)
- Transfer them to a serving bowl and sprinkle some mustard oil over it, andserve hot or cold with steamed rice.