By Bornika Das
August 14, 2023
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Jhinge aloo posto is a popular Bengali dish that is popular in West Bengal and Orissa. In this recipe Jhinge (Ridge Gourd) and potatoes are cooked in poppy seeds paste, green chillies and Nigella seeds. It is mostly accompanied by rice or flat breads.
5 large Ridge Gourd, cut into thick strips 2 large Potatoes, cut into wedges 2 tablespoons Poppy seeds 2 Green Chillies ¼ tsp Nigella seeds (Kalonji) ½ tsp Turmeric powder 1 tsp Cumin powder (Jeera) ¾ tsp Coriander powder (Dhania) 1 tsp Sugar Salt to taste Mustard oil for cooking and pouring at the end
Make a paste of poppy seeds by soaking them in hot water for an hour and grinding it.
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Add oil in a pan and heat it. Add Nigella seeds and cook for 30 seconds until they crackle.
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Add Jhinge, Potatoes, green Chilli and cook it for 5-6 minutes in low flame
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Cover the pan and stir occasionally. Add turmeric powder and salt and give it a nice mix.
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Cover and cook for 2-3 minutes. Add poppy seeds paste and mix it nicely.
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Cover and cook till the oil come out of the mixture. Add coriander and cumin powder and mix well.
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Add sugar and cook until the vegetables becomes tender.
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Before removing from the flame add mustard oil.
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