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Peyajkoli Posto

Peyajkoli Posto (Onion Greens with Poppy Seeds Paste)

Peyajkoli Posto. The mellow sweetness of pejaykoli and caramelised onions. The earthy appeal of posto. The piquant zing of mustard oil. And that fiendish heat of green chillies. Enjoy !!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Bengali


  • 2 bundles of peyajkoli or onion greens
  • 3 tbsp posto or poppy seeds
  • 3 onions finely sliced
  • 6 green chillies slit
  • 1 tsp turmeric powder
  • 4 tbsp mustard oil
  • salt to taste


  • 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.