Turai / Nenua Aloo Posto

Name: Turai / Nenua Aloo Posto
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms Nenua / Turai / Sponge Gourd; 2 medium potatoes; 1 .onion chopped finely; 2 tbsp poppy seeds (posto); 1 tbsp coconut grated; 2-3 green chillies; 1/4 th tsp turmeric powder; 1/4 th tsp red chilli powder; 1 dry red chilli; 1 tsp paanch phoron / 5 spices tempering; 1 tsp sugar or to taste; 1/2 tsp salt or to taste; 2 tbsp mustard oil

Kumkum Chatterjee @cook_12055532

#SSP
Turai /Nenua or Sponge Gourd is a summer vegetable and is known for its high moisture content and low saturated fats. This succulent juicy gourd is a rich source of dietary fiber and aids in weight loss.It can be cooked in various ways .Turai or Nenua Aloo Posto is a traditional Bengali recipe where Sponge Gourd is cooked with potatoes, onion and a paste of poppy seeds ( posto) along with grated coconut and tastes delicious. This nutritious curry is best enjoyed with plain steamed rice and dal , roti or paratha.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

4 servings

500 gmsNenua / Turai / Sponge Gourd
2medium potatoes
1.onion chopped finely
2 tbsppoppy seeds (posto)
1 tbspcoconut grated
2-3green chillies
1/4th tsp turmeric powder
1/4th tsp red chilli powder
1dry red chilli
1 tsppaanch phoron / 5 spices tempering
1 tspsugar or to taste
1/2 tspsalt or to taste
2 tbspmustard oil

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Steps

20 minutes

1

Soak poppy seeds in warm water for 30 minutes.Then grind it to a smooth paste with 1 green chilli and 2-3 tbsp water.Set aside.Grate coconut and set aside.Peel and dice potatoes. Peel the skin of sponge gourd in alternate strips. Chop into 1 inch pieces.
2

Heat oil in a wok or pan.Add a tempering of dry red chilli and paanch phoron ( kalonji,cumin,fennel,fenugreek,
radhuni ).When they crackle,add chopped onion.Saute till translucent. Smear 1/4 th tsp salt in potatoes.Add it to the sautéed onion and stir fry 2-3 minute in medium flame.Let the potatoes cook few minutes and then add sponge gourd.
3

Add salt to taste and around 1 tsp sugar.Also add turmeric and red chilli powder.Mix well, cover and cook till potatoes are done.Sponge gourd releases lots of water.But if needed, add 1/4 th cup water to cook both the vegetables well.
4

When almost dry, add coconut and poppy seed paste.Stir to mix the paste with the vegetables. Simmer uncovered stirring till moisture dries up and there is no raw flavour of the paste and there is a nice aroma of fried coconut and poppy seed paste.Drizzle 1 teaspoon of mustard oil and mix.Cover and allow a standing time of 5 minutes. Garnish with slit green and red chillies.Serve hot as a side with plain steamed rice and dal, roti or paratha and relish.