This recipe of Jhinge Aloo Posto combines the goodness of ridge gourd, potatoes, and poppy seeds. This jhinge aloo posto or turai ki sabji is one of those unique dishes that uses seasonal vegetables to turn it into a spectacular dish that would leave you craving for more.

In this blog post, I will take you through step-by-step preparation of Bengali Jhinge Aloo Posto or Turai ki Sabji, including how to prepare Jhinge, also known as Turai or Ridge Gourd.

Why You Should Try This Ridge Gourd Recipe or Turai ki Sabji

Bengali Jhinge Aloo Posto offers a range of reasons why you should try this dish. Turai ki Sabji, or ridge gourd curry, is a popular dish in Indian cuisine. It is prepared by cooking ridge gourd with spices and other ingredients, without onion and garlic. It is a simple and light side dish for a summer meal.

Unique Flavors: The combination of ridge gourd, potatoes, and poppy seeds creates a unique blend of flavors. The nutty taste of poppy seeds complements the mild sweetness of ridge gourd and the earthiness of potatoes
Easy to Prepare: This recipe is relatively easy to prepare, making it suitable for both beginners and experienced cooks. With simple ingredients and clear instructions, you can easily recreate the authentic taste of Bengali cuisine in your kitchen
Versatility: Bengali Jhinge Aloo Posto can be enjoyed as a main course or as a side dish. It pairs well with steamed rice or roti, offering a versatile option for your meals

Table of Contents

Jhinge aloo posto recipe ingredients

Jhinge (Turai or Ridge Gourd) – prefer to buy the smooth-surfaced sponge gourd. They rarely turn out to be bitter and cook way faster than the ridged one
Potato – one or two, just to bring the dish together
Posto or Poppy Seeds
Mustard Oil
Nigella Seeds or Kalo Jeere
Green Chili
Powdered Spices like Turmeric Powder
Salt & Sugar

Jhinge aloo posto recipe instructions

Wash the ridge gourds and potatoes thoroughly. Peel the ridge gourds and cut them into thin, round slices. Similarly, peel the potatoes and slice them into small cubes.
Soak the poppy seeds in water for about 30 minutes, and then grind them into a fine paste.
Heat mustard oil in a pan and add the chopped green chillies and nigella seeds. Allow it to splutter for a minute.
Add the potato cubes and sliced ridge gourd to the pan. Stir well and cook for 5 minutes on medium heat.
Now, add the turmeric powder and mix everything thoroughly.
Reduce the heat to low and cover the pan. Let the vegetables cook for another 10-12 minutes until they become tender and the potato is cooked thoroughly
Finally, add the poppy seed paste, sugar, and salt to the pan and mix it with the vegetables. Cook for an additional 5 minutes till you see some oil separate
Remove the pan from heat and serve hot with steamed rice

More Indian vegetarian recipes for summer

Dahi wale aloo ki sabji with Poori and Raita — Dahi Aloo Sabji

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Jhinge Aloo Posto | ঝিঙে আলু পোস্ত | Turai ki Sabji

Priyanka

This recipe of Jhinge Aloo Posto combines the goodness of ridge gourd, potatoes, and poppy seeds. Bengali cuisine is known for its rich flavors and unique combinations of spices. This jhinge posto or turai ki sabji is one of those unique dishes which uses seasonal vegetables to turn it into a spectacular dish that would leave you craving for more.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine Bengali, Indian

Ingredients

1 kilo Jhinge – Turai or Ridge Gourd
2 Potato Medium
2 tablespoons Posto or Poppy Seeds
3 tablespoons Mustard Oil
¼ teaspoon Nigella Seeds or Kalo Jeere
2 Green Chili
1 teaspoon Turmeric Powder
Salt to Taste
1 teaspoon Sugar

Instructions

Wash the ridge gourds and potatoes thoroughly. Peel the ridge gourds and cut them into thin, round slices. Similarly, peel the potatoes and slice them into small cubes.
Soak the poppy seeds in water for about 30 minutes, and then grind them into a fine paste.
Heat mustard oil in a pan and add the chopped green chilies & nigella seeds. Allow it to splutter for a minute.
3 tablespoons Mustard Oil, 2 Green Chili, ¼ teaspoon Nigella Seeds or Kalo Jeere
Add the potato cubes and sliced ridge gourd to the pan. Stir well and cook for 5 minutes on medium heat.
1 kilo Jhinge – Turai or Ridge Gourd, 2 Potato
Now, add the turmeric powder and mix everything thoroughly.
1 teaspoon Turmeric Powder
Reduce the heat to low and cover the pan. Let the vegetables cook for another 10-12 minutes until they become tender and the potato is cooked thoroughly
Finally, add the poppy seed paste, sugar, and salt to the pan and mix it with the vegetables. Cook for an additional 5 minutes till you see some oil separate
2 tablespoons Posto or Poppy Seeds, Salt to Taste, 1 teaspoon Sugar
Remove the pan from heat and serve hot with steamed rice

Keyword Bengali Vegetarian Recipes, Jhinge Aloo Posto Recipe, Jhinge Recipe, Poppy Seeds Recipes, Potato Recipes, ridge gourd curry, Ridge Gourd recipe, Turai ki sabji