Ridged gourd Potato poppy seeds curry (jhinge aaloo posto). I love Jhinge pusto but i keep forgetting the recipe, wonder why when it is so simple. Every time I forget I check it here. Only today I din't check and ended up adding.
Poppy is had as a paste with rice, or as an addendum to..
Jhinge Posto Curry Recipe is a classic dish from the Bengali Cuisine, that is made from potaoes and ridge gourd, simmered in a poppy seeds curry.
Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry.
You can have Ridged gourd Potato poppy seeds curry (jhinge aaloo posto) using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Ridged gourd Potato poppy seeds curry (jhinge aaloo posto)
- You need 2 of ridged gourd sliced.
- You need 2 of large Potatoes cut into cubes.
- It's 3 tbsp of poppy seeds paste.
- It's 1 of onion chopped.
- Prepare 1/2 tsp of turmeric powder.
- You need To taste of salt and sugar.
- Prepare As needed of oil.
Check the salt and spices and adjust to suit your taste. Panch Phoron (mixed seeds): a pinch. Put the poppy seeds and coconut into the the container of a clean coffee grinder. Heat oil in non stick kadai and fry the Potato.
Ridged gourd Potato poppy seeds curry (jhinge aaloo posto) instructions
- Heat oil and saute onion slices well.
- Add gourd sliced and saute well till the moisture dries up.
- Add Potatoes and saute well adding salt and turmeric powder.
- Cover it till it become soft.
- Add poppy seeds paste and sugar mix well.
- Serve it with a dash of raw mustard oil.
Then add the Jhinge , turmeric powder, salt, sugar and stir well. Heat oil and fry gourd slices and Potatoes. Add salt and turmeric powder and cover till it is soft and moist. 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.
