Korola Pyaj Posto (Karela and Onion in Poppy seed paste)

This recipe has been waiting in the queue for quite a while now. Couple of months back we went for a 10 days road trip to California. We really had a fun time together. The super sunny weather, 6000 km driving, traffic, visiting new place, restaurant food all together it was overwhelming. At the end of the trip we just wanted to eat some home cooked food.

Since we managed to reach home ahead of lunch, I made a super fast two course meal with karola pyaj posto, dal and omelet. My today’s post will be karola pyaj posto. The sweetness of caramelized onion was in great contrast to the bitter crunchy karela (bitter gourd). The smooth posto (poppy seeds) induced a real good sleep in that afternoon as well.

Ingredients

• 2 bitter gourd finely chopped
• 1 large onion thinly sliced
• 2 – 3 tbsp. poppy seed ground to a thick paste
• 1/2 tsp. turmeric powder
• Salt
• Oil

Procedure

First take the dry poppy seeds in a chutney grinder or coffee grinder. Dry grind it for 15 – 20 seconds. Add little water and a pinch of salt and mix. Now finally grind them together to make a paste.

Heat oil in a pan and add chopped bitter gourd followed by turmeric powder. Turn the heat low and fry them on low heat till they are done. Remove and keep aside.

Take another 2 tsp. oil and add onion slices to it. Sprinkle a pinch of salt and fry on medium heat till they turn golden brown.Add fried bitter gourd along with poppy seed paste. Mix everything together and keep cooking on low heat for few more minutes till it turns dry.

Serve at the beginning of a Bengali meal with plain rice.