Jhinge posto (ridged gourd Poppy seed curry). 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'll see that after adding ridge gourd in the pan the ridge gourd releases water.

Jhinge posto (ridged gourd Poppy seed curry) Next add poppy seed paste, salt and chilli powder. Actually, it is a delicious food prepared with small pieces of potatoes (aloo) and ridge gourd (jhinge) which are coating poppy seeds based creamy paste. Mainly Bengali people prefer enjoy this food with plain rice along with biulir dal (urad dal in Hindi). You can have Jhinge posto (ridged gourd Poppy seed curry) using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of Jhinge posto (ridged gourd Poppy seed curry)

  1. You need 2 of ridged gourd (Turai).
  2. Prepare 2 of Potatoes.
  3. It’s 3 tablespoons of poppy seeds.
  4. You need 8-10 of pumpkin seeds.
  5. You need 3-4 of green chillies.
  6. You need 1/2 teaspoon of turmeric Powder.
  7. It’s To taste of salt and sugar.
  8. It’s As needed of oil.
  9. Prepare As needed of water.

Jhinge Posto made with ridge gourd and poppy seeds paste is a Bengali niramish ranna recipe. A traditional dish in most Bengali households, ridge gourd posto is a vegetarian preparation that goes well with Biulir dal. 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.

Jhinge posto (ridged gourd Poppy seed curry) instructions

  1. At first scrape the skin of the turai and cut into slices.
  2. Peel off the Potatoes and cut into long pieces.
  3. Now make a paste of the poppy seeds, pumpkin seeds and green chilli.
  4. Heat oil and add the turai slices,saute well adding salt and turmeric powder.
  5. Add Potatoes and saute well.
  6. Add little water and cover it and allow it to become soft.
  7. When the turai and Potatoes get soft add the poppy seeds paste mix well.
  8. Finally add sugar and mix well.
  9. Jhinge posto is ready.
  10. Happy Navatatri.

Poppy seeds cool the body and add texture and flavour to this classic dish. Today I am sharing with you a delicious curry recipe made with ridge gourd (jhinge). It is a traditional Bengali side dish recipe and very popular in Bengal. It is a dry dish, very tasty and easy to prepare. 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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