Jhinge aloo posto | Ridge gourd with poppy seed Recipe yields a very tasty vegetarian dish made up with Jhinge or Ridge gourd and potatoes in a paste of poppy seeds and is good to have with biuli dal and rice.
Jhinge aloo posto | Ridge gourd with poppy seed Recipe Ingredients:
- Ridge gourd – 6 pieces
- 2 Potatoes
- Poppy seeds – 50 gms
- Mustard oil
- 1 red dry whole chilly
- 1 green chilli
- 1/3 tsp turmeric powder
- Salt to taste
- Pinch of onion seeds or kalonji
- 1 inch grated ginger
Jhinge aloo posto | Ridge gourd with poppy seed Recipe – Method for 3 people:
1. Peel off the skin of ridge gourds and potatoes and cut them into cubes of same size
2. Heat oil in wok and let a dry chilly crackle, add a little kalonji as well. After sometime add grated ginger and let the rawness of it disappear
3. Add ridge gourd and potato pieces. Sprinkle salt and turmeric powder. Stir
4. Meanwhile make a paste of poppy seeds, green chilli with a little water
5. While the potatoes and jhinge is still getting cover cooked, stir in between. Once the ridge gourd and potatoes are 90% done, add poppy paste. Stir
6. Evaporate rest of the water and leave it on heat till oil starts to separate. If you want to have it thick. Or you can choose to keep jhol, just switch off gas after sometime before all water evaporates
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