This is a classic bhapa chingri recipe where the prawns are smeared with a paste of mustard seeds, poppy seeds and grated coconut, and steamed inside a parcel made of lau pata or bottle gourd leaves. Quite a unique rendition of chingri macher paturi recipe where the prawn mix is rolled up inside an envelope of edible leaves of lau patay, instead of kolapata or banana leaves. Hence making the entire dish edible. Amazing right, how we Bengalis can turn anything into an exotic delicacy!
Aloo Posto is a classic Bengali dish where potatoes are cooked with poppy seed paste. if there is any dish that screams comfort food in Bengali cuisine then it has to be this aloo posto. It is a vegan, gluten-free vegetarian, dairy-free, recipe. It comes together in 15 minutes and is often served with the side of rice and Dal.
Bhapa Chingri is the Bengali way of steam cooking of prawns in mustard gravy. In this recipe article, I have shared how to make bhapa chingri in microwave oven with just a handful of ingredients. This recipe hardly needs 5 minutes of preparation and another 5 minutes of cooking, so with 15 minutes, you have a hearty and delicious prawn curry recipe ready. Perfect for busy weeknight dinners.
If you call yourself a foodie, then you must have already started drooling over this picture of Aloo Peyaj Posto! This recipe is a slight twist to the traditional Bengali recipe of Aloo Posto which is basically stir-fried potatoes with finely ground paste of Posto or Khus khus or Poppy Seeds. Often served with a slight dash of pungent Mustard Oil, it is one dish that is perfectly capable of driving any Bengali food lover into a gastronomic food coma.