janhi allu posta Recipe

Name: Janhi Allu Posta Recipe
Total time: 25 min
Yield: 4
Cuisine: Indian

A Odia recipe finally! The recipe was sitting in my drafts for a long time and I just kept postponing it. Janhi aloo posto is one of my favourites, the recipe posted here is straight from my mom’s kitchen. This curry is a regular side dish in lunch during the summers at my mom’s place. Most of the poppy seed based curries are eaten with rice in Odisha as rice is the staple diet here. Till date I don’t enjoy this with Rotis or Chapatis.

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Ingredients For janhi allu posta Recipe

as required Long Ridge gourd diced into cubes
2 nos Medium potatoes diced into cubes
1 nos tsp Kalonji seeds or nigella ( kala jeera in oriya)
2 nos tbsps Mustard oil
0.5 nos Tsp turmeric
as required to taste Salt
1 nos Cup water
2.5 nos tbsps Poppy seeds or Posto
9 nos - garlic flakes
2 nos chillies Green (if you like your curry spicy)

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Directions : janhi allu posta Recipe

STEP 1.Heat the mustard oil in a wok till smoking point and lessen the heat.This is done so that the raw smell from the mustard oil goes away.
STEP 2.Add the kalonjI or kala jeera ,let it splutter, then add the diced potatoes and keep it on medium flame while stirring.
STEP 3.When the potatoes are little cooked add the diced janhi or ridge gourd, turmeric and salt.
STEP 4.Stir it, cover and cook till the curry is 3/4 th cooked.
STEP 5.Add the posto bata or poppy seed paste to the curry let it cook for 2-3 minutes. The posto can be ground in a mixer grinder with garlic and chilly, the poppy seeds can be soaked in little milk for 15 mins before grinding.
STEP 6.Add the water, stir and let the veggies simmer with the paste till it is semi dry and cooked properly which takes nearly 5-7 mins.
STEP 7.Serve with Rice and Dal and enjoy!

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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Cook with Slurrp contest on Slurrp community

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