Delectable Alu Jhinge Posto / Potato Ridge gourd curry with poppy seeds
Today I will share how to make Alu Jhinge Posto/ Potato Ridge gourd curry with poppy seeds which is a very easy and simple recipe. It requires only easily available ingredients to get prepared. The best part of this popular recipe is that it can be prepared very easily without investing much time. In this recipe, Ridge Gourd and Potatoes are cooked with Poppy seeds paste, tempered with green Chilies and Panchphoron.
Equipment used
- Blender/ Sil batta
- Kadai/ Fry pan
- Spatula
Ingredients
- Ridge gourd-500 gm
- Potato-4/250 gm
- Mustard oil1 tbsp
- Green chili-1
- Ginger-1/2 inch
- Cumin powder-1/2 tbsp
- Panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kalo jeera (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- Poppy seeds-60 gm/3 tbsp
- Salt to taste
- Chopped coriander leaves-2 tbsp
How to make Delectable Alu Jhinge Posto / Potato Ridge gourd curry with poppy seeds
Heat mustard oil in a Kadai
Add panchphoron and green chili for tempering
As they splutter and sizzle add the potato (cut into small cubic size)
Then add the Jhinge/ ridge gourd (cut into curry cut size), and stir them continuously for 2-3 minutes on high flame
Now add the mashed ginger and stir them
Add cumin powder and salt
Stir them for another 2 minutes
Now cover the lid and allow them to cook for 5-6 minutes on low flame without adding water
Open the cover, mix them
Now add the poppy seeds paste (make a paste with the help of sil batta or blender)
Add 2-3 tbsp water in the bowl, and add the poppy seeds’ water
Now again cover the lid and allow them to cook for 5 minutes to boil the potatoes
Open the cover, mix them well
Sprinkle 2-3 drops of raw mustard oil
Spread chopped coriander leaves and serve hot with rice
You may go for my other poppy seeds curry recipe
Rui posto/rohu with poppy seeds
postor bora/poppy seed fritters
potol posto/pointed gourd poppy seed
dim posto /egg poppy seed curry
Squash poppy seed curry/alu chow chow posto
Pabda Posto
Ilish Posto
Posto Diye Amrar Chatni
Posto Diye Bata Macher Recipe
rui macher shorshe posto jhal
sorshe posto diye pabda macher jhal
sorse posto diye pomfret macher jhal
postor borar jhaler jhol
Delectable Alu Jhinge Posto
Equipment
- A kadai or a fry pan
- Spatula
- blender
Ingredients
- 500 gm ridge gourd
- 250 gm Potato
- 1 tbsp Mustard oil
- 1 green chili
- 1/2 ginger
- 1/2 tbsp cumin powder
- 1/2 tbsp panchforons -1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 3 tbsp Poppyseeds/posto/khaskhas
- salt
- 2 tbsp chopped coriander leaves
Instructions
- Heat mustard oil in a kadai
- Add panchphoron and green chili for tempering
- As they splutter and sizzle add the potato(cut into small cubic size)
- Then add the Jhinge/ ridge gourd (cutinto curry cut size), and stir them continuously for 2-3 minutes in high flame
- Now add the mashed ginger and stirthem
- Add cumin powder and salt
- Stir them for another 2 minutes
- Now cover the lid and allow them tocook for 5-6 minutes in low flame without adding water
- Open the cover, mix them
- Now add the poppy seeds paste (makea paste with the help of sil batta or blender)
- Add 2-3 tbsp water in the bowl, andadd the poppy seeds water
- Now again cover the lid and allowthem to cook for 5 minutes to boil the potatoes
- Open the cover, mix them well
- Sprinkle 2-3 drops of raw mustardoil
- Spread chopped coriander leaves andserve hot with rice