Dhyarosh Posto ... A quick fix Bengali vegetarian recipe (okra in poppyseeds)

Back home from 'Now you see me' at PVR Juhu and it was way past time for dinner.

There was mushuri daal and rice in the fridge. I had asked Banu to smoke some brinjal and keep it in the fridge. I was going to put together a begun pora or Bengali baigan bharta with it. I told K I would rustle up an omelette, in addition, for myself.

Discovered a small problem when we returned. There were no eggs in the fridge. Forgot to stock them after I cleared the fridge before the Delhi trip. Nonplussed at plans going awry, and no eggs in sight at close to midnight, I suddenly got an idea. Inspired partially by something that Pratap used to send in his dabba.

I took out some dhyarosh or okra from the fridge. 100 g or so. Split each into half and roughly chopped them.

I then heated 2 tablespoons of mustard oil in a pan. Once the oil was hot I added a teaspoon of paanch phoron or Bengali 5 spice to this and let it heat till the flavours got into the oil.

I then added the dhyarosh and stirred it on a high flame for about 5 minutes. At this stage I added 1/4 th teaspoon of table salt.

Simultaneously I took out 3 tablespoons of ground posto or poppy seeds and soaked this in an equal amount of water. I added this mix to the dhyarosh and gently stirred it. Added some more water...about 3,4 tablespoons...covered the pan with a lid and reduced the flame. Kept it on for about 10 minutes and stirred it occasionally.

That's it. We had this with daal, rice and begun pora.

As K said 'you are teaching me to enjoy vegetarian food'.

I hope the Parsi Panchayat doesn't object.

(Here's the link to my recent post on www.liveinstyle.com on the recipe for chingri malai curry  )

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