Bengali Jhinge-Aloo Posto

About this Recipe...

Jhinge Aloo Posto is a popular bengali vegetarian side dish. Jhinge means ridge gourd and Aloo means potato, cooked in mustard oil with poppy seed paste. I am a big fan of this simple delicacy and whenever I get fresh ridge gourd, will make this curry. It is a very simple recipe and get cooked in very less time. A perfect side dish which goes very well with hot steamed rice.

Ingredients

• 1/2 tsp Nigella seeds or kalaunji
• 1 Tbsp Mustard oil or any vegetable oil
• Ridge gourd cut into small cubes
• Potato cut into small cubes
• 1/2 tsp Turmeric powder
• 2 Tbsp Poppy seeds
• 2 Tbsp Coconut powder
• 1 tsp Green chilli paste
• 2-3 Slitted green chili
• Salt as per taste

Directions

1. First of all soak the poppy seeds in water for 30 minutes and then make a paste with coconut powder or with fresh coconut and keep aside.
2. Now heat up oil in a pan, when oil gets hot then add nigella seeds and let it splutter in oil. Now add your potato cubes and fry it for sometime till it is half cooked.
3. Now add turmeric powder and mix it well and then add ridge gourd followed by salt and cook it for sometime.
4. When your potato is fully cooked and ridge gourd is half way done, then add the poppy seed paste, green chili paste and Slitted green chilies and mix everything well and cook it till everything gets well cooked. (If required then add some water to the gravy, this is a kind of dry dish with a little bit gravy.)
5. Now your curry is ready to serve with hot steamed rice.