Begun posto | Bengali brinjal recipe | Posto recipe Bengali

Begun posto is one of the most salivating Bengali veg recipe which is renowned for its extraordinary flavour and irresistible taste. It is hugely popular among Bengalis all over the world. In this preparation, subtle fried eggplant pieces are dunked in mildly spicy poppy seeds-yogurt gravy. This bengali brinjal recipe is a versatile dish and can be relished with plain rice or flat bread like roti, parotta or luchi.

About the recipe
Health Benefits of Eggplant
How to make Begun Posto (step wise photos)
Recipe Card

In my childhood days, begun posto was considered as a winter recipe because fresh and fleshy begun aka brinjals were only available in winter during those days. But now a day’s brinjal aka eggplants are easily available throughout the year in many places of India. So, this recipe can be relished throughout the year.

Begun posto is a very simple and easy recipe. It requires minimal ingredients which are regularly used in the Bengali kitchens to get prepared. It gets prepared very easily without investing much time and effort. In fact, you require very less preparation time for the posto recipe Bengali. All the ingredients required to prepare the dish are easily available in any Indian or Bangladeshi kitchen pantry. Mostly Bengalis prefer to pair up this dish with hot steamed rice, but it can also be taken as a side with rotis, luchi and parathas.

As a Bong, I have grown up eating this delight since childhood. My mom used to prepare this Bengali delicacy and used to serve it with fulko luchi for breakfast. And we used to devour the breakfast with immense pleasure.

Whenever I talk about begun posto recipe, I always feel nostalgic. I have so many good memories with this recipe. The first time, I prepared this recipe was 8 years back after my marriage. One day, I only had brinjals aka eggplants in my fridge and was not able to figure out what to cook for dinner. I was not an expert cook by that time. I asked my mom over the phone to suggest me an easy recipe. She advised me to prepare Begun posto. Everyone just loved the preparation. Since then begun posto has become a part and parcel of our life.

• First, its unmatchable flavour, texture and taste.
• It is a super easy recipe which gets prepared very quickly.
• It is one of the most versatile dishes which can be relished with both rice items and flatbreads.
• It requires minimal ingredients and lesser arrangements to get prepared.
• It is a very light and healthy dish.

Begun posto recipe is considered one of the healthy and light recipes as Bengali veg recipe. It is one of the non-spicy Bengali brinjal recipes where no ground spices are used except turmeric powder and red chilli powder. Poppy seeds paste, which is the main ingredient for the recipe, is enough to flavour up the curry. Eggplants themselves have many health benefits as well.

• Health benefits of Eggplant
• Eggplants or Aubergines are rich in nutrients.
• They are a good source of vitamins and minerals.
• They contain a good number of antioxidants.
• Regular consumption of Aubergines may reduce many health issues including blood sugar and cholesterol.
• They are high in fibre and low in calories which makes them excellent for weight loss.

Begun posto with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the steps precisely then you will get the perfect posto recipe. But before directly jumping into the recipe, let me share a few interesting things about ‘Posto’.

There is an eternal bonding between Posto and Bengali culinary. Both are incomplete without each other. Though nowadays the price of poppy seeds has become sky high but still every bong somehow manages to keep it in their food by doing different types of cost-cutting in their daily life.

There are various luscious and tempting vegetarian as well as non-vegetarian dishes that are prepared with this magical ingredient. Posto (poppy seed) is often used in Bengali Kitchen. They are used to prepare fritters, stuffing, gravy thickener and also as toppings on Bengali sweets.

Aloo Posto, jhinge-aloo posto, posto bora, Posto bata, fulkopi posto, begun posto are a few of the most famous names for poppy seeds vegetarian recipes which make the whole nation crazy.

Dim Posto,Posto Chicken, Posto diye Macher jhol are a few finest examples of non-vegetarian posto recipes.

To prepare the begun posto, first, soak the poppy seeds in water for half an hour and then drain the water of it. Transfer the poppy seeds into the small jar of the mixer grinder and make a smooth paste of it.

During the time of soaking the poppy seeds, wash the eggplants and pat them dry with kitchen tissue. Trim the edges of the stem and cut them lengthwise into four pieces. I always prefer to cut them with the stem.

Then marinate the eggplant pieces with salt, sugar and turmeric powder for at least 10 minutes to let them release moisture.

On the other hand, take 2 tablespoons of yogurt into a bowl and add ¾ teaspoon all-purpose flour into it. Mix the content with a fork thoroughly and keep it aside.

After that, take a pan and add enough mustard oil to shallow fry the marinated eggplant pieces. Once the oil is hot, fry the eggplant pieces over medium flame evenly till golden brown and tender.

Eggplants are just like sponges. They can soak plenty of oil. So, it’s always better to shallow fry them rather than deep frying. It makes the dish much healthier without impacting the taste. After frying, keep them on a tissue-lined plate to absorb the excess oil.

Then add nigella seeds for tempering. No other spices are used for the Bengali brinjal recipe. Poppy seeds paste itself is enough to flavour up the curry.

Add the chopped onion and give a quick stir. Cook it in medium-high flame for 5-6 minutes until soft in texture and golden in colour. Stir continuously.

Now, add the poppy seeds paste and cook it on medium flame for 3-4 minutes.

Then add salt, turmeric powder, red chilli powder and give a nice mix. Cook it on low flame for another couple of minutes.

Add the yogurt mixture into the pan and give a nice stir. Add green chillies into the pan and cover the pan. Cook it on low flame for 2 minutes.

Then add water into the pan and give a nice stir. Add sugar and mix it well. Cook it on high flame until the gravy starts boiling. Then turn the flame low and add the fried brinjal pieces into the pan. Cover the pan and cook it on low flame for 2-3 minutes and then switch off the flame.

Many posto recipe bengali have already been shared in my previous posts. You can check a few of them like

Aloo Posto
Postor Bora
Posto Bata
Fulkopi Posto

..And Many more…

• 2 large Eggplants, cut lengthwise into 4 pieces
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 teaspoon Sugar

• ¼ cup Posto aka Poppy seeds
• 1 large Onion, finely chopped
• 2-3 green Chillies
• 3 tablespoons Yogurt
• 1 teaspoon all-purpose Flour (Maida)
• ½ teaspoon Nigella seeds (Kalonji)
• ¾ teaspoon Turmeric powder
• ¾ teaspoon red Chilli powder
• 1 teaspoon Sugar
• Salt to taste
• 3 tablespoons Mustard oil for cooking
• 1 cup of Water for gravy

1. Soak the ¼ cup of Poppy seeds in water for half an hour. Then drain the excess water with the help of a strainer and transfer it into the jar of a grinder. Add very little water, if required. I have added 2 tablespoons of water for grinding. Pulse it to a smooth paste. Keep the paste aside.
2. Wash the eggplant and pat it dry. Trim the edges of the stem of the eggplant. Cut the eggplant lengthwise into 4 pieces with the stem.
3. Take the pieces on a plate. Sprinkle 1 teaspoon salt, 1 teaspoon turmeric powder and 1 teaspoon sugar over the pieces. Rub them evenly on the eggplant pieces and allow the pieces to marinate for at least 10 minutes.
4. On the other hand, take 3 tablespoons of yogurt into a bowl and add 1 teaspoon all-purpose flour into it. Mix the content with a fork thoroughly and keep it aside.
5. Put a pan on flame and allow it to dry completely. Add mustard oil into the pan for shallow frying the marinated eggplant pieces.
6. Once the oil is hot, add eggplant pieces (Step 4) into the pan. Fry the skinny side of the pieces in medium flame for 2-3 minutes and then turn the other side. Fry them on low flame for another 2-3 minutes till soft and golden brown in colour.
7. Transfer the eggplant pieces to a plate lined with kitchen tissue. The kitchen tissue will absorb the excess oil.
8. In the same pan, add oil if required or in a different pan, add 1 tablespoon of mustard oil. Once the oil is hot, add ½ teaspoon of nigella seeds and cook it for 30 seconds.
9. Add the chopped onion and give a quick stir. Cook it in medium-high flame for 5-6 minutes until soft in texture and golden in colour. Stir continuously.
10. Add the poppy seeds paste (Step 1) and cook it on medium flame for 3-4 minutes.
11. Add salt, ¾ teaspoon turmeric powder, ¾ teaspoon red chilli powder and give a nice mix. Cook it on low flame for another couple of minutes.
12. Add the yogurt mixture (Step 4) into the pan and give a nice stir.
13. Add green chillies into the pan and cover the pan. Cook it on low flame for 2 minutes.
14. Add 1 cup of water into the pan and give a nice stir.
15. Add 1 teaspoon sugar and mix it well. Cook it on high flame until the gravy starts boiling.
16. Turn the flame low and add the fried brinjal pieces (Step 7) into the pan. Cover the pan and cook it on low flame for 2-3 minutes and then switch off the flame.

Transfer the begun posto to a serving plate or in a serving bowl. Serve hot or warm to enjoy its best taste. Serve it as a side with steamed Basmati rice, dal and enjoy the authenticity of Bengal.

Begun posto | Bengali brinjal recipe | Posto recipe Bengali

Serves: 6 Prep Time: 5 minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: NA calories NA fat

Rating: 4.5/5

( 2 voted )

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Ingredients

To marinate the brinjal aka eggplant

• 2 large Eggplants, cut lengthwise into 4 pieces
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 teaspoon Sugar

Other ingredients for begun posto

• ¼ cup Posto aka Poppy seeds
• 1 large Onion, finely chopped
• 2-3 green Chillies
• 3 tablespoons Yogurt
• 1 teaspoon all-purpose Flour (Maida)
• ½ teaspoon Nigella seeds (Kalonji)
• ¾ teaspoon Turmeric powder
• ¾ teaspoon red Chilli powder
• 1 teaspoon Sugar
• Salt to taste
• 3 tablespoons Mustard oil for cooking
• 1 cup of Water for gravy

Instructions

1. Soak the ¼ cup of Poppy seeds in water for half an hour. Then drain the excess water with the help of a strainer and transfer it into the jar of a grinder. Add very little water, if required. I have added 2 tablespoons of water for grinding. Pulse it to a smooth paste. Keep the paste aside.
2. Wash the eggplant and pat it dry. Trim the edges of the stem of the Cut the eggplant lengthwise into 4 pieces with the stem.
3. Take the pieces on a plate. Sprinkle 1 teaspoon salt, 1 teaspoon turmeric powder and 1 teaspoon sugar over the pieces. Rub them evenly on the eggplant pieces and allow the pieces to marinate for at least 10 minutes.
4. On the other hand, take 3 tablespoons of yogurt into a bowl and add 1 teaspoon all-purpose flour into it. Mix the content with a fork thoroughly and keep it aside.
5. Put a pan on flame and allow it to dry completely. Add mustard oil into the pan for shallow frying the marinated eggplant pieces.
6. Once the oil is hot, add eggplant pieces (Step 4) into the pan. Fry the skinny side of the pieces in medium flame for 2-3 minutes and then turn the other side. Fry them on low flame for another 2-3 minutes till soft and golden brown in colour.
7. Transfer the eggplant pieces to a plate lined with kitchen tissue. The kitchen tissue will absorb the excess oil.
8. In the same pan, add oil if required or in a different pan, add 1 tablespoon of mustard oil. Once the oil is hot, add ½ teaspoon of nigella seeds and cook it for 30 seconds.
9. Add the chopped onion and give a quick stir. Cook it in medium-high flame for 5-6 minutes until soft in texture and golden in colour. Stir continuously.
10. Add the poppy seeds paste (Step 1) and cook it on medium flame for 3-4 minutes.
11. Add salt, ¾ teaspoon turmeric powder, ¾ teaspoon red chilli powder and give a nice mix. Cook it on low flame for another couple of minutes.
12. Add the yogurt mixture (Step 4) into the pan and give a nice stir.
13. Add green chillies into the pan and cover the pan. Cook it on low flame for 2 minutes.
14. Add 1 cup of water into the pan and give a nice stir.
15. Add 1 teaspoon sugar and mix it well. Cook it on high flame until the gravy starts boiling.
16. Turn the flame low and add the fried brinjal pieces (Step 7) into the pan. Cover the pan and cook it on low flame for 2-3 minutes and then switch off the flame.