Tomato Posto / Tomatoes in a Poppy Seeds Paste Curry

It has been raining since dawn today. It’s half past one in the afternoon now...and still not a single ray of light has come to the sight. The water is pouring down from the sky in exactly the same manner even after 6 hours, when it started suddenly in the dawn with roaring thunder. Thank god...the roads have not flooded yet like Kolkata...and the electricity is still here. My maid skipped the day and I made Masala Khichdi.

This is how it rains in Abidjan. Sometimes the rain continues for 3 to 5 days at a stretch. Right now...I am waiting for my husband to come home for lunch and then I will just lie down and watch rain from our bedroom window. Seems a perfect job for this heavily rainy day.

Add chopped tomatoes to the hot oil and sprinkle some salt. Cook the tomatoes until mushy.

Add potatoes and cook until all the moisture has evaporated and the oil has started to separate.

Add poppy seeds paste and cook till dry, If the potatoes are still not cooked add water and cook until the potatoes are soft and cooked from inside. Break some potatoes to give a mushy texture and simmer until the curry is dry.

As for you....here is my recipe of Tomato Posto or Tomato Curry in a poppy seeds paste. This is my husaband’s favourite Poppy seeds / Posto recipe. I learnt the recipe from his aunt...who according to my husband and sister-in-law cooks the best tomato posto. This Poppy Seeds curry is little bit on the dry side...and that is how you should cook it.  I serve it with some crushed fried crispy boris and chopped coriander leaves on top of it. The fresh coriander leaves and the crunchy-crispy boris go perfectly well with the tangy tomatoes. If you swear by Aloo Posto, cook this beautiful Tomato Posto...and I am sure you will think again before swearing by aloo posto the next time.

Tomato Posto / Tomatoes in a Poppy Seeds Paste Curry

Serves 4

Ingredients:

4/5 ripe tomatoes – chopped

2 medium potatoes – peeled and cubed

2 and ½ tbsp poppy seeds

½ inch ginger

4 green chillies

1 tsp turmeric powder

2 tsp red chilli powder

Salt

2 tbsp mustard oil

Method:

Heat oil in a pan / kadai.

When the oil is hot enough add the chopped tomatoes to them.

Sprinkle some salt and let the tomatoes cook.

In the meantime, grind the poppy seeds in a ginder with 2 green chillies, ginger and little water. Grind them until they form a smooth paste and does not feel coarse or grainy when pressed between fingers. If needed add more water to make the paste.

Stir and cook the tomatoes until they are mushy.

Now add the cubed potatoes to them and mix well.

Cook the potatoes for 7-8 minutes or until the tomatoes are all dry and the oil has started to separate.

Now pour in the poppy seeds paste over them.

Mix well and cook for 3-4 minutes more.

Now check whether the potatoes are cooked or not. If they still feel hard add ½ cup of water and put cover. Cook until the potatoes are cooked.

Once the potatoes are cooked open the cover and simmer on medium flame until the curry becomes dry and all the water has evaporated.  In the mean time stir them often so that the potatoes don’t stick to the bottom of the pan, and break the potatoes with the back of a spoon to give the curry a little thick and mushy texture.

When the curry is dry and the oil has started to separated at the edge of the pan / kadai, put off the flame.

 Taste adjust the seasonings.

Serve hot with some steamed hot rice and dal.