Recipe: Appetizing Jhinge aaloo posto (ridged gourd Potatoes Poppy seed curry)

Jhinge aaloo posto (ridged gourd Potatoes Poppy seed curry). Bengali Food (Cuisine), Potato (Food), Poppy Seed (Ingredient), Kitchen, Cooking, Recipe (Website Category), Seed (Food), odia, Janhi, posta, turai, sabz i, turai ki sabzi, turai recipe, turai salad, turai curry, turai chutney, turai daal, turai ka salan, turai turai, spicen up,spice, spicen, Janhi aloo posto. Similarly cut the Jhinge (ridge gourd into dices). Check the salt and spices and adjust to suit your taste accordingly.

I love to dry grind my poppy seeds along with a dry red chili in a coffee grinder and then add little water to make a paste of it. If you have a wet grinder you can make your. Thoroughly wash the ridge gourd and peel them. You can cook Jhinge aaloo posto (ridged gourd Potatoes Poppy seed curry) using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Jhinge aaloo posto (ridged gourd Potatoes Poppy seed curry)

1. You need 2 of gourd /turai.
2. Prepare 2 of Potatoes.
3. It's 2 tbsp of poppy seeds paste.
4. You need 1 tsp of nigella seeds.
5. Prepare 1 tsp of turmeric powder.
6. You need To taste of salt and sugar.
7. You need As needed of oil.

Heat oil and fry gourd slices and Potatoes. Add salt and turmeric powder and cover till it is soft and moist. Of course aloo mean potatoes and posto means poppy seeds in Bengali language. Aloo posto is one of my comfort food with rice. once in a while I make it with steamed rice and a dal.

Jhinge aaloo posto (ridged gourd Potatoes Poppy seed curry) step by step

1. Heat oil and temper nigella seeds and green chillies.
2. Add gourd slices saute well till moisture dries up.
3. Add Potatoes and saute well adding salt and turmeric powder.
4. Cover it till it is soft.
5. Add poppy seeds paste and mix well adding sugar.
6. Serve it with rice.

This time during durga pooja, I thought of sharing the recipe. Some years back, the recipe of aloo posto was shared. Posto or poppy seeds or khus khus is used differently in different regions of India which I discovered only when I was out of Kolkata for my job. Aloo is potato in most Indian languages and posto is the Bangla word for poppy seeds. Just because it is a Bengali dish, don't be compelled to use mustard oil.