Karela Posto
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Karela Posto is a magnifique and sophisticated dish from Bengal where the bitterness of bitter gourd is elegantly balanced by the creamy richness of poppy seeds (Posto). In Bengali households, bitter gourd is often served as the first course because it is believed to cleanse the palate. We slow-cook thin slices of karela with a thick, velvety poppy seed paste and simple spices. It is a symbol of honest, high-quality vegetarian cooking that transforms a challenging vegetable into a gourmet delight. The taste is remarkably balanced—creamy, nutty, and carrying a gentle bitter-sweet finish. I love serving this warm with plain steamed rice and a spoonful of ghee.
Ingredients
Cooking Instructions
Tips & Secrets
- Squeezing the salt-marinated karela is the absolute secret to achieving a balanced flavor profile.
- Grinding the poppy seeds into a very fine, buttery paste is essential for a professional-grade Posto.
- Using a small amount of sugar at the end highlights the magnifique nuttiness of the poppy seeds.
Nutritional Information(Per 150g)
195 kcal
6g
14g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.