Recipe: Perfect Jhinge aloo posto (ridged

Jhinge aloo posto (ridged. Aloo posto is the quintessential Bengali recipe and today I bring our home style aloo posto from my mum's authentic Bengali kitchen! Wash ridge gourd and peel the skin alternatively. Cut it lengthwise and then chop into half moon sized quarter inch pieces.

Bengali's are obsessed with posto or poppy seeds. Heat oil and fry gourd slices and Potatoes. Add salt and turmeric powder and cover till it is soft and moist. You can have Jhinge aloo posto (ridged using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Jhinge aloo posto (ridged

1. Prepare 300 gm of ridged gourd sliced.
2. It's 2 of Potatoes cut into cubes.
3. You need 2 tbsp of poppy seeds paste.
4. Prepare 1 tsp of green chilli paste.
5. Prepare 1/2 tsp of turmeric powder.
6. You need To taste of salt and sugar.
7. It's As needed of oil.

Aloo posto is the quintessential Bengali recipe and today I bring our home style aloo posto from my mum's authentic Bengali kitchen! Jhinge aloo posto is a traditional bengali vegetable preparation where in the ridge gourd(torai or jhinge) and aloo (potatoes) are cooked with poppy seeds and green chillies. The jhinge aloo posto gravy is subtly flavoured with salt, turmeric powder and is cooked in mustard oil. Jhinge Aloo Posto, or Ridge Gourd cooked with potatoes and a poppy seed paste, is one of the most popular vegetarian Bengali delicacies.

Jhinge aloo posto (ridged step by step

1. Heat oil and fry gourd slices and Potatoes.
2. Add salt and turmeric powder and cover till it is soft and moist.
3. Now add poppy seeds paste and green chillies.
4. Add sugar and mix well and it is ready to serve.

The dish is cooked in mustard oil and is a summer favourite across Bengal. Poppy seeds cool the body and add texture and flavour to this classic dish. Make the Jhinge Aloo Sabzi and serve it along with Tawa Paratha and a salad for a quick weeknight dinner. If you like Bengali Cuisine recipes, then Ridge gourd also released water when it is getting cooked. Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry.