Bengali Bindi Doi Posto

Bengali Bindi Doi Posto Recipe

0
0 Rating

About Bengali Bindi Doi Posto Recipe:

A traditional dish originating from the state of Bengal in the Indian sub continant Bengali Bhindi Doi Pesto is a dish prepared by cooking fresh bhindi in a flavourful and spicy curd paste which can be served with some Indian flatbread for dinner or lunch.

... Read More
  • 14 Ingredients
Ingredients
Adjust Servings :
MinusCircle1PlusCircle

Ingredients for Bengali Bindi Doi Posto Recipe

  • As required Ingredients for bhindi
  • 1 tablespoon Mustard oil
  • 1 No.s Bay Leaf
  • 1 inch Ladies finger cut into s 300 gms
  • 1/4 teaspoon Turmeric powder
  • As required salt
  • 1 teaspoon Panch phoran powder
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Coriander powder
  • As required Ingredients for doi posto mixture
  • 2 tablespoon poppy seeds roasted
  • 2 teaspoon roasted gram dal
  • 1 No.s dry red chilli
  • 1 cup curd
Nutrition
  • 12g Fat(15.66%)
  • 14g Protein(19.05%)
  • 36g Carbs(48.22%)
  • 12g Fiber(15.46%)
  • Other(1.60%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Bengali Bindi Doi Posto Recipe

step 1

STEP 01

Preheat a pan, add 2 tbsp poppy seeds and roast for 2 to 3 minutes.

STEP 02

Into a mixer grinder add 2 tsp roasted gram dal and the roasted poppy seeds. Add 1 dry red chilli and 1 cup curd and grind to make a smooth paste. Doi posto mixture is ready. Keep aside

STEP 03

In a preheated pan add 1 tbsp mustard oil, 1 bay and 300 gms ladies finger cut into 1 inch pieces and ¼ turmeric powder and salt to taste.

STEP 04

Saute the bhindi and roast till well cooked. Then add 1 tsp panch phoran powder, 1 tsp red chilli powder, ½ tsp coriander powder.

STEP 01

Stir well to combine. Lastly add ground doi posto mixture and a little water, about ¼ cup to 1/2 cup.

STEP 06

Stir and give it a brisk boil for 3 to 4 minutes and serve with hot rice and dal.