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.