Bengalis and posto ( khus khus derived from opium poppy) seems like a happily ever after story . Posto/khus khus has been an integral part of Indian cuisine and also finds a mention in the Ayurveda for its sedative and pain relieving to properties. But it was during the British colonial rule that Bengalis bonded with posto for good. The Britishers/ East India Company realised the great opportunity in the opium trade in China and forced Bengali peasants to cultivate opium. But the ingenious Bengali women then learned to make use of the dried opium seeds and made it an integral part of Bengali Cuisine. Some of the most famous dishes with posto are – Aloo Posto, Aloo Jhinge Posto, Postor Bora, Chicken Posto and even Shukto.
Bhapa Posto/Steamed Khus Khus
There are some of variations of this recipe where people have used onion, tomato and coriander leaves. But I generally like to keep it simple and hence this is a four ingredient ( posto bata, mustard oil, salt and green chilli) super easy and yummy dish that everyone must try. You can make it in many ways using a pressure cooker/steamer or microwave. I prefer steaming to using a microwave. If you use a microwave you need to use more oil and sometimes posto gets fried a little.
Whatever you do, do try this dish - I can vouch for its yumminess.
- Poppy Seeds (KhusKhus) - 100 g
- Mustard Oil - 2 tbsp
- Green Chili chopped finely - 5 g
- Optional Ingredients
- Fresh corriander leaves
- Strain khuskhus/posto and make it into a fine paste using mixer/food processor.
- Mix posto paste, chopped green chillies, salt and mustard oil in a steel tiffin box with a lid or any steel bowl with a tight lid.
- Place the container/tiffin box in a pressure cooker cook for 3 whistles (approx 10 mins)
- Once the pressure reduces open the lid, remove the tiffin box.
- Serve hot with steamed rice.