Simplicity is the ultimate sophistication ~ Da Vinci
Like this Sojne Phool Posto. Simple and sublime. A dollop of heaven on plate on a surreal mid summer day . On heaps of fragrant gobindobhog, when few drops of homemade desi ghee drizzle like wistful dream and handful of posto baata with streams of extra virgin mustard oil trickled on it like a golden sunshine, life could not be more beautiful, contented and surrealistic than that.
On special day it would be aloo sojne phool posto, because Spring is here, because it is Summer and one must endeavor all summer food goals like neem begun, sojne phool er chorchori, sojne daata chorchori, to fortify your immune systems, for life is precious, nurture it, nourish it and live it to the fullest.
In our frantic and frenzied life, where every moments are consumed in meaningless pursuits, it is time for a deep introspection, to connect back to our roots, to know our culinary traditions, steeped in beliefs and faith. This and other similar things we had recently discussed in our very first food workshop ” Bengali Vegan Cooking” , a small effort to give people insight into the real, uncorrupted and authentic Bengali cuisine, the way people in the Gangetic plain used to live their life centuries ago. I am not surprised that hardly any one turned up for the event, good things takes its own sweet time to get recognition, but am equally grateful to that single person who had trusted me and had showed up for the event.
This sojne phool posto was the highlight of my workshop. Clean and straight flavours, minimalist cooking wins hands down anyways and the kind of taste that hit all the right notes that connects straight to the heart.
We prepare it usually in two ways, one with posto bata and another with sorshe bata. Both posto and sorshe bata are like two pillars of Bengali cuisine and some recipes are there, that goes equally well with both the flavours. With sorshe bata, it will always be with purple brinjals and some potato. It can be cooked as a chorchori, stir fried in pan or as bati chorchori. However, with posto the humble and indisputable aloo or potato in the Bengali kitchen will be the star as in sajne phool aloo posto.
- Moringa flowers : 1 bunch (that should yield 2 cups moringa flower)
- Potato : 1 big cut into cubes
- Brinjal : 1 cup (cut into cubes)
- Posto bata with one green chilli : ½ cup
- Green chillies : 2
- Mustard oil : 3 tbsp
- Turmeric powder ; ½ tsp
- Nigella seeds : ½ tsp
- Salt and sugar to taste
- Collect only moringa flowers, discard the stems.
- Give it a spray wash. Keep aside.
- Heat 2 tbsp mustard oil in a pan.
- Temper it with nigella and green chillies.
- Fry the brinjal first, followed by potatoes . Do not brown them.
- Add turmeric powder, salt and keep sauteeing till the potatoes are lightly fried.
- Add 2 cups water, cover and let it cook on slow heat till potatoes are tender and soft.
- Stir in the posto bata, mix well and add moringa flowers.
- Keep sautéing, till the moringa flowers and potatoes are meld into each other well.
- Check for salt, sprinkle some sugar (usually 1 tsp) and mix till everything comes out together.
- This will take some time, around 10 minute and do it in medium heat.
- Drizzle 1 tbsp raw mustard oil and serve hot with plain steamed rice.