Begun Posto Recipe | Bengali Baingan Recipe | Brinjal Poppy Seed Curry

Описание: Begun Posto Recipe | bengali Baingan Recipe | Brinjal Poppy Seed Curry

Get ready to delight your taste buds with this mouth-watering Begun Posto recipe! If you're a fan of brinjal or baingan dishes, then this traditional Bengali dish is a must-try for you. Begun posto is a traditional Bengali dish made with Begun typically known as Brinjal or eggplant, cooked in a rich poppy seed paste gravy. It is a popular dish in the eastern region of India, particularly in West Bengal and Bangladesh. Learn how to make this creamy and flavorful curry using poppy seeds which adds a unique touch to the dish. In this easy-to-follow video, we will guide you through the step-by-step process of preparing the perfect Begun Posto that will surely impress your family and friends. Learn how to master the art of incorporating posto, also known as poppy seeds, to create a lip-smacking dish that will leave you craving for more. Don't wait any longer, dive into the world of authentic Bengali flavors with this mouthwatering Begun Posto recipe today! Watch till the end to discover the secret to making the best brinjal curry infused with the goodness of poppy seeds. 🍆🌿

Here are some tips to make a smooth poppy seed paste:

1. Soak the poppy seeds: Before grinding the poppy seeds, soak them in warm water for at least 30 minutes or up to an hour. This helps to soften the seeds and make them easier to grind into a smooth paste.
2. Use a powerful blender or grinder: To achieve a smooth paste, it's important to use a good-quality blender or grinder. A high-powered blender or a dedicated spice grinder works best for grinding poppy seeds. Make sure the equipment is clean and dry before using it.
3. Grind in batches: If you're making a large quantity of poppy seed paste, it's a good idea to grind them in batches. Overloading the blender or grinder can make it difficult to achieve a smooth consistency. Grinding in smaller batches ensures that all the seeds are evenly ground.
4. Add some water: While grinding the poppy seeds, you can add a little water to help with the grinding process. Start with a small amount, such as a tablespoon, and add more if needed. The water helps to create a smoother paste and prevents the seeds from clumping together.
5. Grind for a longer duration: Grinding poppy seeds into a smooth paste can take some time. Be patient and grind them for a longer duration, pausing occasionally to scrape down the sides of the blender or grinder. This will help ensure that all the seeds are ground thoroughly and you achieve a smooth consistency.

Here are some tips for cooking with brinjal (eggplant):
1. Choose the right brinjal: When selecting brinjal, look for one that is firm, shiny, and has smooth skin. Avoid brinjals that have soft spots or are wrinkled, as they may be overripe or not fresh.
2. Salt and drain the brinjal: To reduce the bitterness and remove excess moisture from the brinjal, sprinkle salt over the sliced or diced brinjal and let it sit for about 15-20 minutes. This process, known as "sweating," helps to draw out any bitterness and prevents the brinjal from becoming too soggy when cooked. After sweating, rinse the brinjal with water and pat it dry before using.
3. Control the oil absorption: Brinjal tends to absorb oil quickly, especially when frying. To minimize oil absorption, make sure the oil is hot before adding the brinjal slices or cubes. This helps to seal the surface and prevent excessive oil absorption. You can also try shallow frying or brushing the brinjal with oil before grilling or baking to reduce the amount of oil used.
4. Adjust cooking time: The cooking time for brinjal can vary depending on the size and thickness of the slices or cubes. Keep an eye on the brinjal while cooking and adjust the cooking time accordingly to avoid overcooking or undercooking. The goal is to achieve a tender texture without making it mushy.

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Soma From Kolkata

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