Jhinge aaloo posto(ridged gourd potato poppy seed curry). I love to dry grind my poppy seeds along with a dry red chili in a coffee grinder and then add little water to make a paste of it. If you have a wet grinder you can make your. And make the amazingly delicious jhinge posto or lau bodi or potoler dolma.
Once the gourd is cooked, add the potatoes, the ground poppy seed paste, the salt, sugar, turmeric powder and just a little water.
Ridge gourd also released water when it is getting cooked.
Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry.
You can cook Jhinge aaloo posto(ridged gourd potato poppy seed curry) using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Jhinge aaloo posto(ridged gourd potato poppy seed curry)
- You need 2 of ridged gourd (Turai) cubed.
- Prepare 3 of Potatoes peeled and cut into cubes.
- You need 1/4 cup of poppy seeds paste.
- You need 1/2 tsp of turmeric powder.
- It's 1 tsp of green chilli paste.
- Prepare 2 of slitted green chillies.
- It's To taste of salt and sugar.
- Prepare As needed of mustard oil.
Thoroughly wash the ridge gourd and peel them. Heat oil and fry gourd slices and Potatoes. Add salt and turmeric powder and cover till it is soft and moist. Jhinge Aloo Posto, or Ridge Gourd cooked with potatoes and a poppy seed paste, is one of the most popular vegetarian Bengali delicacies.
Jhinge aaloo posto(ridged gourd potato poppy seed curry) instructions
- Heat oil and add gourd and saute.
- Add Potatoes and fry adding salt and turmeric powder.
- Cover it till it starts getting tender.
- Add Poppy seed paste and mix well.
The dish is cooked in mustard oil and is a summer favourite across Bengal. Poppy seeds cool the body and add texture and flavour to this classic dish. Posto or poppy seeds or khus khus is used differently in different regions of India which I discovered only when I was out of Kolkata for my job. Ridge Gourd & Shrimp in Poppy Seed Paste. Ridgegourd and Potatoes in a Poppy seeds paste.
