For a Bengali posto (poppy seeds) has unique properties of enriching the cuisine. Anumita tells us about brussel sprout posto. An exclusive for Different Truths.

A Bengali living in any part of the world will always find a way to add posto (poppy seeds) to their menu. They believe in this seed with all their faith. The original alu posto has been incorporated with other vegetables and even fish and poultry dishes.

If you ask me, for a Bengali, posto makes everything taste better. My Baba said that if you cook grass with posto it would be the best dish too. But let us keep the grass for the cattle.

Posto is banned in many countries around the world for its infamous opium connection. Still, it is quite popular in global cuisine for baking, seasoning as well as in their sauces. East European countries use this ingredient to depict richness and wealth.

Poppyseed has a nutty flavour which gets enhanced if it is dry roasted. Bengalis use it mostly in a paste form. They soak it in water and grind it on a stone slab with a stone elongated mortar. Modern homes use electric grinders to get the similar consistency of the poppy seed paste.

To get my children and my husband to eat vegetables, I experiment with different vegetables adding posto to it. And, as my Baba said, it is always a hit.

Try this simple recipe and experience it for yourself.

Ingredients

1 lb. brussels sprout: washed and quartered.

1 big red onion diced.

½ cup poppy seeds (soaked and made into paste with the green chilies)

Mustard oil

½ tsp five spice seeds (onion seeds, cumin seeds, coriander seeds, mustard seeds, fenugreek seeds) or panch phoron

3 green chilies

1 red dry chili

Salt

½ tsp turmeric

Method

Temper hot oil with five spice seeds and dry red chili.

When they splutter add the diced onion.

Sprinkle salt and turmeric.

Stir till onion slightly changes colour and add the brussels sprouts.

Stir on high flame.

When the corners of the sprouts start wilting pour in the poppy seed paste.

Mix vigorously till they are evenly coated and there is fried nutty smell.

Enjoy with hot rice and dal.

Photos by the author

Anumita Roy

Anumita Roy is an artist at heart and legal/medical interpreter by profession. She creates word images in her verses and loves to write short stories. Mother of children in the spectrum, she advocates special needs issues in whichever way possible. Born in India, brought up in several countries, makes her a true global citizen. She now lives in the Columbus, Ohio, with her family and follows her passion for writing and advocacy being the Managing Editor of Different Truths.

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