Posto paturi

Editorji News Desk’s selected Posto Paturi wraps its named posto mixture in banana leaves and cooks the tied parcels in a kadai. The publisher presents this as a Bengali preparation served with hot rice.

The written method begins by blending white mustard, grated coconut and green chilli in a mixer. The paste is transferred to a vessel and mixed with sesame, chopped onion, salt, sugar and mustard oil.

Banana leaves are cut in half, cleaned and lightly oiled. Some of the same mixture is placed on each leaf, with another green chilli on top.

Each leaf is folded around its filling and tied with thin thread. A little mustard oil heats in a kadai, and the same parcels are cooked over a low flame while being turned gently.

The publisher serves the cooked parcels with hot rice. That prepared rice is the selected accompaniment to the banana-leaf preparation.