First, start by soaking the posto/poppy seeds in water.

Take a bowl, put the posto, and add sufficient water to soak the seeds.

Keep aside for around 30 minutes.

Now, after 30 minutes, strain out the posto from the water.

Next, while the seeds are getting soaked, chop the onions.

Slit 2 green chilis from the middle and keep all these aside.

Take a sil batta or mortar and pestle.

In that grind the posto along with one green chili, one dried red chili, and 2 tsp of water.

A mixer grinder can also work. (The sil batta or mortar and pestle enhance the flavor much more).

Grind the ingredients while keeping it a bit coarse. Do not make it into a fine paste. We need the nutty texture.

Now, take a kadhai or skillet and add in some mustard oil. Let the oil heat until it smokes a little.

To this, add the chopped onions. Keep the flame on medium and fry them.

Stir it occasionally and fry until soft and golden brown.

The onions will start to caramelize and at this point add in the Posto (poppy seed) mixture.

Stir continuously and add salt to taste.

Stir again. Scrape from all the sides and the bottom and combine well.

The onions and posto will come together really well and they will start to tighten up.

Put in the slit green chilis and mix everything once again. Keep the flame on medium. (Always keep an eye on the consistency. It will be on the thickened and drier side.)

Give it a taste test and then transfer the peyaj posto into a bowl.