Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste)

Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste)

Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste) is a traditional Bengali vegetarian recipe, in which the ridge gourd and potatoes are cooked together with a large amount of poppy seeds paste. This rich and creamy dish is tempered with bay leaf, nigella seeds and ginger in hot mustard oil, that gives a distinct earthy and warm flavor to the recipe.

In Bengali cuisine, poppy seeds are called posto and  widely used as the main ingredient in a variety of dishes for adding texture, thickness and flavor to the recipe.

Since white poppy seeds, when raw, are hard to grind, they are presoaked in lukewarm water, toasted or broiled before grinding to the desired consistency, using a generic tool such as a mortar and pestle or a small domestic type electric blade grinder, or a special purpose poppy seed grinder.

White poppy seeds when ground with green chilies, as here in this recipe or coconut and other spices, is used as paste and traditionally added at the last stage of cooking.

This recipe of Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste)  without any other accompanying ingredients at all except turmeric and salt, makes an excellent side dish served with rice, that soothes your soul and satiates your appetite.

Briefly, the recipe steps are as below :

  • Soak poppy seeds in warm water for atleast 20 minutes and grind it into a fine paste. Wash and peel ridge gourd. Cut into half lengthwise and then chop into small half moon size. Wash potatoes and cut into small cubes.

 

  • Heat oil (preferably mustard oil) in a kadai(wok) ,  add Nigella seeds and let them splutter. Add ginger. Sauté for 2 minutes.

 

  • Add potatoes. Cover and cook at low heat for 10 minutes until light brown.

  • Add chopped Ridge gourd. Add salt and turmeric powder. Cover and cook on low medium heat for 15 minutes. As ridge gourd is a watery vegetable and releases  water, it cooks with its own water.

 

  • Remove the cover. Add poppy seeds paste. Stir and mix. Add water if required.

 

  • Cook on a medium flame until the veggies are done and water has all dried up. Sprinkle little mustard oil on top (optional). Serve hot with steamed rice.

 

Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian
Cuisine: Bengali
Serves: 3 people
Ingredients
  • Ridgegourds-2
  • Potatoes-2
  • Poppy seeds-4tbsp
  • Lukewarm water- ½ cup
  • Green chillies -2 to 4 (as per your taste preference)
  • Half a knob ginger finely chopped or ground
  • Turmeric powder-1/2tsp
  • Kalonji or Nigella seeds or Kalojeera-1/2tsp
  • Mustard oil -2tbsp
  • Salt to taste
  • Sugar-1pinch
Instructions
  1. Soak poppy seeds in warm water for atleast 20 minutes.Grind to a fine paste adding with little bit water. The consistency of the paste should not be very thin or thick.
  2. Wash and peel ridgegourd. Cut into half lengthwise and then chop into small half moon size.
  3. Wash potatoes and cut into small cubes.
  4. Heat oil (preferably mustard oil) in a kadai, add Nigella seeds and let them splutter.
  5. Add ginger. Sauté for 2 minutes.
  6. Add potatoes. Cover and cook at low heat for 10 minutes until light brown.
  7. Add chopped Ridgegourd. Add salt and turmeric powder. Cover and cook on low medium heat for 15 minutes. As ridgegourd is a watery vegetable and releases  water, it cooks with its own water.
  8. Remove the cover. Add poppy seeds paste. Stir and mix. Add water if required.
  9. Cook on a medium flame until the veggies are done and water has all dried up.
  10. Sprinkle little mustard oil on top (optional).
  11. Serve hot with steamed rice.

 

 

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