Bengali Jhinge Aloo Posto Recipe | Turai ki Sabji

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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.

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. I have also highlighted the benefits of ridge gourd and why you should definitely include it in your daily diet.

Ridge Gourd Recipe - Jhinge Posto

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 simple, light, and a very healthy side dish for a summer meal.

  • Unique Flavors: The combination of ridge gourd, potatoes, and poppy seeds creates a unique blend of flavors that will tantalize your taste buds. 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 own 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

How to make Jhinge Aloo Posto – Ingredients list

  • Jhinge (Turai or Ridge Gourd) – prefer to buy the smooth-surfaced ones. 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

Step-by-step instructions for this Jhinge Aloo Posto recipe cooked in Bengali style

  • 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.
  • 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

Benefits of Ridge Gourd or Turai as a summer vegetable

Ridge gourd, also known as turai or luffa, has several health benefits:

  1. Rich in Nutrients: Ridge gourd is a low-calorie vegetable that is packed with essential nutrients such as dietary fiber, vitamins A, C, and K, iron, magnesium, and calcium. These nutrients support overall well-being and promote a healthy immune system.
  2. Weight Management: Being low in calories and high in fiber, ridge gourd is an excellent addition to a weight loss or weight management diet. It aids digestion, helps control appetite, and keeps you feeling full for longer periods.
  3. Promotes Digestive Health: The high fiber content in ridge gourd assists in maintaining a healthy digestive system. It prevents constipation, improves bowel movements, and reduces the risk of gastrointestinal disorders.
  4. Hydration: The ridge gourd has a high water content, making it an ideal vegetable to stay hydrated during the hot summer months. It replenishes lost fluids and provides a cooling effect to the body.
  5. Antioxidant Properties: This vegetable is rich in antioxidants, which help fight free radicals and reduce oxidative stress in the body. Antioxidants play a vital role in protecting cells from damage and preventing various diseases.

Few more easy vegetarian summer recipes from my blog:

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Bengali Jhinge Aloo Posto Recipe | Turai ki Sabji
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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.

Course: Side Dish
Cuisine: Bengali, Indian
Keyword: Bengali Vegetarian Recipes, Jhinge Aloo Posto Recipe, Jhinge Recipe, Poppy Seeds Recipes, Potato Recipes, ridge gourd curry, Ridge Gourd recipe, Turai ki sabji
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
  1. 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.
  2. Soak the poppy seeds in water for about 30 minutes, and then grind them into a fine paste.
  3. Heat mustard oil in a pan and add the chopped green chilies & nigella seeds. Allow it to splutter for a minute.
  4. Add the potato cubes and sliced ridge gourd to the pan. Stir well and cook for 5 minutes on medium heat.
  5. Now, add the turmeric powder and mix everything thoroughly.
  6. 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
  7. 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
  8. Remove the pan from heat and serve hot with steamed rice

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Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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