Jhinge Aloo Posto (Ridge Gourd & Potato in Poppy Seeds Gravy - Bengali Style)

 

          JHINGE ALOO POSTO is a traditional Bengali recipe, where ridge gourd and potatoes are cooked in a poppy seeds gravy. It is a popular menu on a Bong platter. Very simple and easy to prepare, it is my favorite all time dish. It is cooked in mustard oil to get that authentic flavor. 

          Serve with a drizzle of some extra mustard oil to the end product. It is an absolute delicacy that goes extremely well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this regional dish.

          

               Poppy seeds is very much relished by most Bengalis and veggies cooked with poppy seeds paste is a popular menu on a Bengali platter. In fact, my favorite indulgence during my India visit is poppy seeds. 

               As it is not available at my place of residence, I added sesame seeds instead. However, there was no change is the taste and flavor. So I try making various posto recipes with sesame seeds. Sometimes, I also substitute sesame seeds with cashew nuts. 

• 2-3 ridge gourd (turai), chopped
• 1 medium size potato, cubed
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds
• 2 green chilies
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1/4 cup sesame seeds / poppy seeds, ground with some water
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

            Heat 1 tbsp. mustard oil in a pan and stir fry the potato till light brown. Keep aside. 

          Heat remaining oil and temper with nigella seeds and green chilies. Sauté for a few seconds.

          Then add the onion and ginger. Stir fry till light brown.

          Add the chopped ridge gourd, salt and turmeric powder. Sauté for 4-5 minutes. 

          Then add the fried potatoes and the sesame seeds / poppy seeds paste. Mix well and stir fry for a minute. 

           Add 3/4 cup water and simmer, covered, till the gravy turns thick. 

          Garnish with coriander leaves and a drizzle of 1 tsp. mustard oil. Serve with hot steamed rice or chapattis. 

Heat 1 tbsp. mustard oil in a pan & stir fry the potato till light brown. Keep aside. 

Heat remaining oil & temper with nigella seeds & green chilies. Sauté for a few seconds.

                      Then add the onion & ginger. Stir fry till light brown.

Add the chopped ridge gourd, salt & turmeric powder. Sauté for 4-5 minutes.

                      Then add the fried potatoes

 and the sesame seeds / poppy seeds paste. Mix well & stir fry for a minute. 

          Add 3/4 cup water & simmer, covered, till the gravy turns thick. 

           Garnish with coriander leaves & a drizzle of 1 tsp. mustard oil. 

                    Serve with hot steamed rice or chapattis.