JHINGE ALOO POSTO, TRADITIONAL BENGALI CUISINE/BENGALI RECIPE/RIDGE GOURD POTATO WITH POPPY SEEDS

 

Jhinge Aloo posto is a traditional Bengali dish which is popular in West Bengal. It is also popular in Orissa. The

 people of Bankura and Purulia districts of West Bengal have loads of love in aloo or jhinge posto. They used to

 take jhinge posto as a side dish with main meal. Not only that in different restaurants of these districts we can

 found aloo posto in menu chart .We spent approximately 12 years in Bishnupur town of Bankura ,where I learnt

 so many recipes  with poppy seeds like “ Postor Bora”,” Macher jhole posto”, “Potol posto”etc. Majority of

 Bengali family insert this posto dish in their fasting day. I always cook this recipe with “Mash kolaier dal”. It is a

 perfect match for Bengalis. 

. Today I am sharing simple “Jhinge Aloo posto” recipe now.

Author: Rita Chatterjee

Course: Side dish

Cuisine: Bengali

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Servings: 2 persons

INGREDIENTS:

1)      Potato : 2 ,big sizes

2)      Jhinge ( Ridge gourd) : 2 medium sizes

3)      Mustard oil: 2 to 3 tablespoons.

4)      FOR TEMPERING: Nigella seeds (black cumin seeds/kalo zeera)

5)      Green chili: 2

6)      Salt accordingly.

PROCEDURE:

CuCut potatoes and ridge gourd (jhinge) in small cubic shapes. Wash vegetables with running water.

Paste poppy seeds in mixer with a green chili in it , it will enhance the taste of curry.

PlPlace karai on gas and switch on the gas. Pour mustard oil .Heat oil, now add nigella seeds and sliced green chili.

. A Beautiful aroma will come out at the time of tempering. Now add all potatoes and jhinge in karai and stirring.

 st After few minutes keep a lid on karai to boil vegetables and add salt.

Do not use more water to boil .Ridge gourd (jhinge) contains more watery fluid. Salt gives out water contains.

So more water in curry will hamper the taste. Add poppy seed paste when vegetables boil properly. Stir continuously the curry .Finally the curry becomes dried and give a perfect aroma of poppy seeds. It will give a light brown textured curry.

Our “JHINGE ALOO POSTO”/”RIDGE GOURD POTATO WITH POPPY SEED CURRY “is ready to serve with hot rice and dal.

Try this Bengali dish in your kitchen and give me feedback.

Thank you.

 

DHENKI SHAAK BHAJA/FIDDLE HEAD FERN FRY

 

Fiddle head fern aka dhenki shak is my subject today. Fiddle head ferns are so popular in north of

 Bengal.Actually where we lived before  Dhenki shak  is not  common in local market. So I had not

 proper experience  to cook fiddle head ferns.It is so pretty to look . It has coil shaped tips , beautiful

 green color and nice texture , I feel like it . Right now ,in this climatic condition ( when monsoon is going  on )

  there are so many "Dhenki shak " have shown their beauty in the field of our garden. I am very lucky

 in that case because I plucked fiddle head ferns with my own hand, I feel awesome.

 COLLECTED FROM OUR GARDEN FIELD

In local language they are known as " boudaga shaak" . It is mainly because of the similarity between

 the fern's coiled head and the bowed head of a newly married bride.

It  is the powerhouse of iron and antioxidants. In this pandemic situation it will really  helpful for our

 health.It is fully organic also. 

Frankly saying I took knowledge for preparing this ferns from my maid. She said only to fry this shaak

 with garlic and green chili. It will not hamper the vitality of ferns.You may use potatoes with it to fry

 but I didn't do this.The fact is that when I get this seasonal ferns next . So I want to share the simple

 recipe of "Dhenki shaak bhaja"

Here is the simple method: 

Ingredients: FIDDLE HEAD FERN/DHENKI SHAAK: 1/2 kg ( finely chopped)

GARLIC :3 to 4 cloves

GREEN CHILI: 1

TURMERIC POWDER : 1/2 teaspoon

Salt to taste.

MUSTARD OIL :2 tablespoons

HOW TO COOK:

Take the bunch of fiddle head ferns and chopped finely.  Wash they in running water. Place karai on gas

 and start cooking.Switch on gas and pour mustard oil in it. Start heating ,add sliced garlic cloves and

 green chili . When it started splattering add chopped ferns ,1/2 teaspoon turmeric powder and little salt.

Stir it properly so that all are mix very well.Keep a lid over it to boil .Add 1/4 cup of water to boil

 perfectly.If you like a little sweet taste in shaak then add little sugar.But my maid said  this shaak

 recipe need not any sweet taste.

Our fiddle head ferns fry is ready to serve with hot rice.

"Dhenki shaak bhaja"is ready

Thank you.

DOI POTOL/POINTED GOURD IN YOGURT

 

Pointed gourd is provincially known as "POTOL"in both of Bengali speaking regions.It is a vital summer vegetable in West Bengal and Bangladesh. It is well known vegetable.It is cultivated and consumed in every part of West Bengal and Bangladesh.Pointed gourd is known as " Parwal " in hindi. 

Today my pointed gourd recipe is so simple to make and healthy also.Due to present of yogurt it is easy to digest.It helps to keep body cool in summer season.

Here is the recipe:

INGREDIENTS;

Pointed gourd: 1/2 kg

Onion : 2 smalls

Green chili :1 or 2

Red chili : 1

Yogurt : 1 full cup

Sesame seed paste : 2 tablespoons.

Turmeric powder : 1 teaspoon

Red chili powder :2 teaspoons

Mustard oil : 2 to 3 tablespoons

Salt to taste

PROCESS : Peel off  the skins of all pointed gourd.Wash in proper way.

Season  all pointed gourd with little turmeric powder and little salt.Fry pointed gourds in a karai with

 mustard oil.

Make a smooth paste of yogurt with little red chili  powder, salt and 1 teaspoon sugar in it.

Take out all fried pointed gourd from karai.  Don't fry too much ,it will give the perfect taste of " DOI

 POTOL".In the left over oil add sliced onion (cut into small square shape)  green chili and 1 small red

 chili

Add 2 tablespoons sesame seeds paste after the onion turns soft. Stir well,now pour yogurt mix

 and again stir.Add fried pointed gourd at that time.Pour some water ( 1/2 ) cup.

Give some time to boil , so that all spices and yogurt mix insert into pointed gourds and make it soft

 ,tender, and juicy.

Our " DOI POTOL" is ready to serve with hot rice or homemade rotis.

I am so happy to share the recipe.

Thank you