Jhinge Aloo Posto | ঝিঙে আলু পোস্ত | Turai ki Sabji
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.
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 separate2 tablespoons Posto or Poppy Seeds, Salt to Taste, 1 teaspoon Sugar
- Remove the pan from heat and serve hot with steamed rice