Summary: This is a simple New Age recipe inspired by the famous Bengali Dish Aaloo Posto. Made with Bell Pepper, this dish goes well both with chapaties as well as with rice.

Introduction: This is not a secret recipe from the Granny’s and Mom's kitchen. This Aaloo Posto inspired recipe is the result of abundant availability of different coloured Bell Pepper in the hyper markets. Easy to make, a visual treat by itself, this amazingly tasty dish came out from the kitchen of Rice-n-Curry itself. Try it by yourself and we are sure your friends will ask you the secret.
Posto Rang Bahar Recipe:
Preparation time 5 minutes
Cooking time 8 minutes
Difficulty Level Easy
Serves 4
Ingredients:
4 Bell Pepper of different colours, we used Yellow, Red, Purple and Green, deseeded and cut into 1 inch pieces.
1 Medium Onion, quartered and the seperated
Mustard Oli: 2 tbps
Panch Phoron (mix of 5 whole spices)
Turmeric  powder ¼ tsp 
Salt to taste
For the paste:
4 Tablespoon Posto or Poppy Seeds soaked in little warm water
¼ Teaspoon Black or Yellow Mustard seeds
2 cloves of garlic
1 green chilli
pinch of salt
Instructions:
>Add little warm water to the Posto and  Mustard seeds, soak it  for 10 minutes
>add garlic and chillies add pinch of salt to it
>Put it to a blender and make a fine paste
>To make it right, add little water from time to time while grinding
>The posto will start releasing a milk like white fluid
>Make the paste really fine
>My Granny used to hand grind it in Stone Slabs or Sil Batta
>Now  heat oil in Wok or Kadai
>when the mustard oil is really hot and turns it color from dark brown to peach and starts smoking, add panch phoron >The whole spices will start splatter 
>Now add the Onions and shallow fry for just two minutes by folding it quickly
>Now add the cut Bell Peppers and fold well
>Cook for two minutes (Don’t Overcook-Bell Peppers should be crispy and crunchy)
>Sprinkle little salt and mix well
>Add the Posto paste, Turmeric.
>Add 1/2 cup water, if there is not much moisture in the paste.  cook for two to three minutes on high flame
>The oil will start separating by now, allow little bit of browning at the bottom of the wok
>Quickly fold it to prevent burning
>Check the seasoning and adjust salt
>Make it dry by evaporating all the water, just leave it little moist in oil
>Serve it with steamed rice