Jhinge aloo posto. Jhinge Aloo Posto, or Ridge Gourd cooked with potatoes and a poppy seed paste, is one of the most popular vegetarian Bengali delicacies. 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.

Jhinge aloo posto And there is posto bata, which is simply ground poppy seeds with green chili and mustard oil. 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. You can cook Jhinge aloo posto using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Jhinge aloo posto

  1. Prepare 2 of ridged gourd.
  2. You need 2 of Potatoes.
  3. You need 3 tablespoon of poppy seeds paste.
  4. You need 1 teaspoon of green chilli Powder.
  5. You need 1/2 teaspoon of turmeric powder.
  6. It’s To taste of salt and sugar.
  7. It’s As needed of oil.

Jhinge-Aloo Posto is a classic Bengali food which is immensely popular in West Bengal and Orissa. It is an authentic Bengali food which has occupied place in almost every popular Bengali restaurant's Menu Card. In this recipe, Ridge Gourd and Potatoes are cooked in Poppy seeds paste, green Chillies and Nigella seeds. Jhinge aloo posto, steaming rice and ghee makes a perfect start to a traditional Bengali lunch.

Jhinge aloo posto instructions

  1. Scrape the peel off the gourd and cut into cubes.
  2. Peel off the Potatoes and cut into cubes.
  3. Heat oil in a pan add the gourd and saute well till the moisture dries up.
  4. Now add the Potatoes and saute well adding salt and turmeric powder.
  5. Cover it adding little water.
  6. Finaly add poppy seeds paste mix well and add sugar.
  7. The jhinge aloo posto is ready.

ABOUT Aloo Jhinge Posto RECIPE Potatoes and ridge gourd cooked in a poppy seed gravy. Jhinge aloo posto is a traditional bengali vegetable preparation where in the ridge gourd (torai or jhinge) and aloo (potatoes) are cooked with poppy seeds and green chillies. The jhinge aloo posto gravy is subtly flavoured with salt, turmeric powder and is cooked in mustard oil. Add your private note Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste) My daughter had invited one of her friends of Japanese origin for a play-date. While she had sat down for lunch with me we started discussing what I should make for her friend.

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