Jhinge posto ridged gourd Potato poppy seeds curry. Great for arts and crafts to bring the family together this upcoming fall season. Don't forget fertilizer & other garden essentials to keep your gourds thriving The Aloo Jhinge Posto Curry Recipe is a classic dish from the Bengali Cuisine, that is made from potaoes and ridge gourd, simmered in a poppy seeds curry. The addition of poppy seeds and green chilies makes it a very quintessential Bengali dish adding to the texture and pungent taste.
The curry will be cooked in the same juice, you need not to add any water. Cover and cook till the ridge gourd is almost done. Next add poppy seed paste, salt and chilli powder. You can have Jhinge posto ridged gourd Potato poppy seeds curry using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Jhinge posto ridged gourd Potato poppy seeds curry
- Prepare 2 of ridged gourd sliced.
- Prepare 2 of Potatoes sliced.
- Prepare 3 tbsp of poppy seeds paste.
- You need 3-4 of slitted green chillies.
- Prepare 1/2 tsp of turmeric powder.
- Prepare To taste of salt and sugar.
- It’s As needed of mustard oil.
Jhinge-Aloo Posto (Ridge Gourd-Potato with poppy seeds) with step wise photos and instructions. It is an authentic Bengali dish. In this recipe, Ridge Gourd and Potatoes are cooked in Poppy seeds paste, green Chillies and Nigella seeds. It is a very quick recipe and it gets prepared within half an hour.
Jhinge posto ridged gourd Potato poppy seeds curry instructions
- Heat oil add gourd slices and saute well till moisture dries up.
- Add Potatoes and saute well adding salt and turmeric powder and cover till it become soft.
- Add poppy seeds paste and saute well.
- Add sugar and mix well.
- Add raw mustard oil and serve.
Two things are very commonly used in this cuisine – Mustard and Poppy seed. Mustard in the form of oil, paste, powder or as a whole spice and poppy mainly as a paste. Jinge Posto is one such dish which most of the bengalis are crazy about. The basic Posto preparation is made out of potatoes in a creamy poppy paste base. Ridge gourd and potato with poppy seed/Jhinge aloo posto/Jahni aloo posto is a very popular dish of Eastern India.
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