Soak the poppy seeds soaked in warm water for about 20 minutes, then removed from water and blended to a paste with 2 tbsp of water and 3-4 green chilies.
Cut the onion stalks to 11/2 inch long pieces. Keep aside.
Heat 3 tbsp oil in a Kadhai, throw in the panchforan, allow to splutter.
Add the chopped onions and rest of the green chillies, fry till the onions are soft and translucent.
Now add the onion stalks, sprinkle in the salt and turmeric powder.
Cook over a medium flame till the onion stalks are tender.
At this stage, stir in the posto paste, give it a hearty mix, continue cooking for 4-5 more minutes over a moderate flame. Feel free to splash a little water if it is getting a bit too dry.
Finish with a generous drizzle of mustard oil. Serve hot with steamed rice.