3 posto recipes that go beyond aloo posto

Aloo posto gets all the attention, but it is only one use of the seed. Posto paste can coat a ridge gourd, bind a fritter or thicken a fish curry, and the three recipes below use it each way. Apart from a grinder, you won't need anything special.

Before you start: Soak the posto in warm water for 20 to 30 minutes, then grind it with the green chillies, adding water a spoonful at a time. A stone grinder gives the creamiest paste, but a small mixer jar does the job. Keep the heat low once the paste goes into the pan. Cook it too hard or too long and it turns bitter.

Time: 25 minutes | Serves: 3 to 4

Ingredients

• 2 medium ridge gourds (about 350 g), peeled and cut into cubes

• 3 tbsp posto, soaked and ground with 1 green chilli

• 2 tbsp mustard oil

• ½ tsp kalo jeere (nigella seeds)

• 1 green chilli, slit

• ¼ tsp turmeric

• Salt to taste

• A pinch of sugar (optional)

Method

• Heat the mustard oil until it smokes lightly, then lower the heat. Add the kalo jeere and slit chilli.

• Add the gourd, turmeric and salt. Cover and cook on low heat for 6 to 7 minutes. The gourd will release its own water, so you won't need to add any yet.

• Stir in the posto paste with a splash of water. Cook uncovered on low heat for 5 to 6 minutes, until the gourd is tender and the paste clings to the pieces.

• Finish with a drizzle of raw mustard oil and serve with hot rice.

Time: 35 minutes | Serves: 3 to 4

Ingredients

• 500 g rohu (rui), cut into 4 to 5 pieces

• ½ tsp turmeric and 1 tsp salt, for marinating

• 3 tbsp posto, soaked and ground with 2 green chillies

• 3 tbsp mustard oil

• ½ tsp kalo jeere

• 2 green chillies, slit

• 1 cup water

• Salt to taste

Method

• Rub the fish with the turmeric and salt and rest for 10 minutes.

• Heat the mustard oil and fry the fish lightly for 1 to 2 minutes per side. It should be pale, not browned. Set aside.

• In the same oil, add the kalo jeere and slit chillies. Mix the posto paste with 1 cup of water, a pinch of turmeric and salt, and pour it in.

• Cook on low heat for 4 to 5 minutes, stirring often, until it thickens slightly.

• Slide the fish in gently and simmer for 5 minutes, spooning the gravy over the pieces. Don't stir hard, or the fish will break.

• Finish with a drizzle of raw mustard oil and serve with plain rice.

Time: 30 minutes | Makes: 10 to 12 fritters

Ingredients

• ½ cup posto, soaked for 30 minutes

• 2 to 3 green chillies

• 1 small onion, finely chopped

• 1 tbsp chopped coriander leaves (optional)

• ½ tsp salt, or to taste

• 1 tbsp rice flour (only if the paste is loose)

• Mustard oil for shallow frying

Method

• Drain the posto and grind it with the green chillies and salt into a thick, slightly coarse paste. Use as little water as you can.

• Mix in the onion and coriander. If the mixture feels too soft to shape, add the rice flour.

• Wet your palms, take a small portion and flatten it into a round patty.

• Heat mustard oil in a pan on medium heat. Fry the patties for 3 to 4 minutes on each side, until golden and crisp at the edges. Drain on paper.

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