Easiest Way to Prepare Delicious Ridge gourd with poppy seeds paste (jhingey aloo posto)

Ridge gourd with poppy seeds paste (jhingey aloo posto). How to prepare Jhinge Posto - Ridge Gourd in Poppy Seed Paste. Jhenge is known as ridged gourd. Those who love posto will love to have this recipe.

I love to dry grind my poppy seeds along with a dry red chili in a coffee grinder and then add little water to make a paste of it. If you have a wet grinder you can make your. Once the gourd is cooked add the ground poppy seed paste. You can cook Ridge gourd with poppy seeds paste (jhingey aloo posto) using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Ridge gourd with poppy seeds paste (jhingey aloo posto)

1. Prepare 1 of Green chilies.
2. You need as needed of Mustard oil.
3. You need 1/2 tsp of Kalonji (onion seeds).
4. You need To taste of Salt.
5. You need 1/2 tsp of Sugar.
6. You need 3 tbsp of poppy seeds paste.
7. It's 1/2 tsp of Turmeric powder.
8. Prepare 600 g of Ridge gourd.
9. You need 2 of Potatoes.

Ridge gourd also releases it's water when it is getting cooked so no need to add water. Simmer and cook the jhinga posto until all the flavors are well blended. Check the salt and add the green chillies before removing from flame. Ridge Gourd with Poppy Seeds has a nutty taste and pleasant texture that is very enjoyable.

Ridge gourd with poppy seeds paste (jhingey aloo posto) instructions

1. Wash and cut the ridges and potatoes into small square size pieces.
2. Add 3to 4 tsp of mustard oil in a kadai.
3. Add kalonji and split green chilies...
4. Add the vegetables..stir it for 2to 3 minutes...
5. Add salt and 1/2 tsp turmeric powder..stir it.
6. Cover the pan.
7. Add poppy seeds paste..stir it for 3 to 4 Min. Add sugar.
8. When the oil separates add 1/2 tsp mustard oil and serve it..

Serve hot with a roti of your choice. Heat the oil in a deep non-stick kadhai and add the. Ridge gourd cooked with poppy seeds - a Bengali favourite. Jhinge Aloo Posto, or Ridge Gourd cooked with potatoes and a poppy seed paste, is one of the most popular vegetarian Bengali delicacies. The dish is cooked in mustard oil and is a summer favourite across Bengal.