grind half a cup of postho, make paste in water.
	dice 3-4 potatoes.
	slice one onion.
	in a pan heat 3 tablespoons of oil.
	fry onions until soft.
	add potatoes and 1/2 teaspoon chilli powder (and may be a pinch of dhanya and jeera powder).
	stir fry for a few minutes.
	add ground postho paste, stir.
	add salt to taste and a cup of water.
	bring up the heat to get it boiling.
	cover the pan, turn down heat to "low" and let simmer until dry, stirring once in a while.
	before you remove it from the heat it is nice to sprinkle some mustard oil on it.
	serve with rice and (biyulir/kolai) dahl

Variations:

You can use jhinga or zucchini with potatoes too to make
"Jhinge postho". Replace 4 potatoes with one or two onions
to make "piyanj postho". Leave out potatoes and onions altogether and
add some green chiliies and onions while grinding the postho make a paste and then cook the same way in oil as above to get baati postho .
If you fry the posto some more after the water has evaporated
at the end of cooking, you get bhaja postho. If your postho paste is
thick and course you can also make postho bora by moulding 
it into little cakes and frying them in hot oil. Finally if you like you 
can make a paste of ground postho, spices, chilli,
onion and mustard oil - place in a small bowl and place it 
in the pan you are cooking rice in during the last ten minutes
of cooking this rice and when the rice is done you have a 
mildly cooked delicious kancha postho to eat with it. I think
you can add postho to greens to make shak postho too.
Posto is very versatile- so have fun trying out new stuff too!