Bengali Bhindi Doi Posto Recipe Made Simple

To begin making Bengali Bhindi Doi Posto method,into a preheated wok mix in the poppy seeds and parched-fry for about two moments on medium flame.

Once the poppy seeds begin to pop turn off the toasty.mix in the poppy seeds to a mixer grinder along with roasted gram dal, parched red chilli and curd and grind into a even paste. To make the Bhindi Doi PostoInto a preheated wok mix in mustard fat.

Once the fat is scalding mix in the bayleaf, ladies finger, turmeric dusting scented element, seasoning to essence and saute the bhindi until well roasted and cooked through.You can wrap and oven-cook the bhindi until it's done.

Covering the bhindi with the lid slightly ajar, helps the bhindi oven-cook faster.After the bhindi is done mix in the panch phoran masala, chilli dusting scented element, coriander dusting scented element and the ground doi posto paste and brisk bring to a low-boil for three to four moments until all the flavours are well absorbed into the Bhindi Doi Posto.Turn off the toasty and give the Bhindi Doi Posto a essence and adjust the seasoning and chilli accordingly.Transfer the Bhindi Doi Posto into a serving dish and offer scalding.offer Bengali Bhindi Doi Posto  phulkas or Steamed Rice and Bengali Style Cholar Dal for a satisfying weekday lunch.