Kancha Posto Bata | Raw Poppy Seeds Paste

Sometimes the simplest food gets overshadowed by the reputed much acclaimed dishes. Todays Poppy Seeds Paste is one such dish which because of it's simplicity doesn't get much attention. But trust me or ask any Bong and we swear by this traditional Bengali dish. Very popular in Bengali, Kancha Posto Bata is essentially famous at Ghoti's (originally from West Bengal) household, infact to some extent they are obsessed with Poppy seeds! Well I simply love this traditional dish with plain rice.
Also read : Aloo Jhinge Posto, Posto Bora, Pur Diye Kakrol Bhaja

Ingredients :
1/4 cup Poppy seeds
2-3 Green chilies, finely chopped
1 small Onion, chopped
Mustard oil 2 tbsp
Salt as needed
A few fresh coriander leaves, chopped

Method:

Soak poppy seeds in warm water for 20 minutes. Later transfer it to a sieve and wash it properly under tap water to remove any residue. Now for grinding I rely on 'Sheel-Nora' or grinding stone that can be found in Bengali kitchens, as it takes very less water to make a paste and you can stop grinding when you get your kind of texture. Grind the poppy seeds with very little water along with salt. Keep grinding till the paste becomes velvety smooth. Do the test by pressing a little amount of paste between your thumb and index finger, if it feels grainy then continue grinding. Scrape the paste neatly from the Shee-Nora / Silbatta to a bowl. Add mustard oil, chopped onions, green chilies and coriander leaves. Mix well and serve with steamed hot rice.