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

Name: Jhinge Aloo Posto (Ridge Gourd & Potato in Poppy Seeds Gravy - Bengali Style)
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 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; 1 tsp. salt or to taste; 1/4 tsp. turmeric powder; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Just like the popular Aloo Posto, JHINGE ALOO POSTO is also a traditional Bengali recipe, where ridge gourd and potatoes are cooked in a poppy seeds gravy. Very simple and easy to prepare, it is my all time favorite dish. Serve with a drizzle of some extra mustard. It is an absolute delicacy that goes extremely well with hot steamed rice or chapatti. As poppy seeds is not available at my place of residence, I added sesame seeds instead. However, there was no change is the taste and flavor. Sometimes, I also substitute sesame seeds with cashew nuts.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

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

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Steps

20-25 minutes

1

Heat 1 tbsp. mustard oil in a pan and stir fry the potatoes till light brown. Keep aside. Heat remaining oil & temper with nigella seeds & green chilies. Sauté for a few seconds.
2

Then add the onion & ginger. Stir fry till light brown. Add the chopped ridge gourd, salt & turmeric powder. Sauté for 4-5 minutes.
3

Then add the fried potatoes and the sesame seeds / poppy seeds paste. Mix well & stir fry for a minute.
4

Add 3/4 cup water & simmer, covered, till the gravy turns thick. Garnish with coriander leaves & a drizzle of 1 tsp. mustard oil.
5

Serve with hot steamed rice or chapattis.