Posto Diye Laushak Bhate | Bengali Bottle Gourd leaves Mash with Poppyseed Paste

%Posto diye laushak bhate bengali recipe debjanir rannaghar

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Posto Diye Laushak Bhate | Bengali Bottle Gourd leaves Mash with Poppyseed Paste

Posto diye Laushak Bhate; a simple Bengali vegan and gluten-free mash prepared with bottle gourd leaves and poppyseed paste is worth having with steamed rice and Daal!

Course Side

Cuisine Bengali

Keyword bengali gluten free recipe, bengali vegan recipe, Debjanir Rannaghar, Posto diye laushak

Prep Time 10

Cook Time 15

Servings Portions

Calories 143kcal

Author Debjani Chatterjee Alam

Cost Rs 150

Ingredients

500g Bottle gourd leaves also known as Laushak, 2 bunch
50 g Poppyseed Posto aka Khuskhus
3 Green Chilies
1 Onion
2 tablespoon Mustard Oil
1 teaspoon Salt

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Instructions

Thoroughly wash the bottle gourd leaves.
Remove all the impurities and yellow portions, if any.
Now cut those roughly. Use both stems as well as the leaves.
Soak Poppyseed aka Posto in warm water for 15 minutes.
Make a paste of the poppyseed, aka post,o after adding 1 green chili and ½ teaspoon Salt.
Make the paste as smooth as possible.
Boil the greens in a vessel along with a lot of water for around 15 minutes after covering with a lid.
If you are a regular rice-eater, you can boil the leaves along with rice as well.
Instead, you can boil those in the microwave (high) for 10 minutes.
Once done, discard the water.
Meanwhile, chop one onion and 1-2 green chilies, depending on how spicy you would prefer.
When you think the greens can be managed by your hand, take those in a bowl.
Using your fingers, mash those a bit. They will release moisture.
Now add chopped onion, slit green chilies, poppyseed paste, and also mustard oil, and mix properly.
If needed, adjust the salt.
You can use a masher to make the mash as well. However, keep the greens a bit chunky instead of mashing them completely.
Serve Posto diye laushak bhate along with simple daal and rice.

Notes

You can make this a bit dry by removing the moisture and also by making an almost dry paste of poppyseed. However, we prefer the runniness that comes from the water coming from the greens and poppyseed paste mixed with the pungency of mustard oil.

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