Alu posto (Potatoes with poppy seeds)

Alu posto is a simple yet popular bengali delicacy. The story of alu-posto is also the story of drug trade, exploitation and the Opium Wars.
The British discovered the huge market for illegal opium in China soon after the Battle of Plassey in 1757, which is when they first set up their base in Bengal. Overnight huge tracts of agricultural land in the Bengal were transformed into rolling poppy fields. The enormous amounts of dried out poppy seed, left as waste by the colonial masters, suddenly took on an important role. Villagers experimented with it and found that the seeds when ground to a paste exuded a nutty flavour, blended well with potatoes. In the intense dry heat of the area, it also cooled the body. Thus was born the Bengali’s cherished alu posto. 
Ingredients :
1/2 kg potato cut in sugar cube size
25 gram Poppy seeds
4 green chillies
1 large onion finely chopped
2 tabsp mustard oil
Salt to taste
Procedure :
Soak and keep poppy seeds an hour prior to start cooking. In a mixer,  grind the poppy seeds to a fine paste and keep aside. In a fry pan,  heat oil and add the onions and 1 green chilli. Fry till golden brown. Now and the potatoes and salt.  Stir fry for a minute.  Now cover and cook till the potatoes become tender. Then add the poppy seeds paste to it and stir fry for 4-5 minutes. Remove from flame and add the remaining chillies after breaking in halves. 

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