How to make postor borar jhaler jhol
The recipe jhaler jhol I learn from my mother. Jhaler jhol, the word I never heard except from my mother. This recipe was very popular in our remote village in Murshidabad, near Kandi. A light stew type consistency made with all the available vegetables i.e. raw papaya, raw banana, pointed gourd, ridge gourd, brinjal and potatoes added with postor bora/poppy seeds fritters and finished in a warm, spicy, cumin laced sauce; this is How to make postor borar jhaler jhol/poppy seeds fritters curry.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2 Persons
Ingredients
- Posto/poppy seeds-50 gm
- Potato-01
- Pointed gourd-2
- Ridge gourd-01
- Raw banana-01
- Raw papya1/2(small)
- Brinjal-1(small)
- drum stick-01
- Mustard oil-2 tsp
- Turmeric powder-1 tsp
- Cumin powder-01 tsp
- Ginger -1 inch
- panch phoron-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
- Salt to taste
How to make postor borar jhaler jhol
- Wash and cut the vegetables in medium size length wise.
- Grind poppy seeds tightly and give a shape of flat round and fry it in mustard oil to make postor bora and keep aside.
- In the same oil put panch phoron for tempering.
- As they splutter and sizzle add the vegetables and cook for two minutes.
- Add salt, ginger paste, turmeric and cumin powder, (These are the key ingredients)and cook for 3-4 minutes, then add water and allow it to cook for 5 minutes in a low flame with covering the lid.
- Open the lid, add postor bora and cook for another 2 minutes.
- Take it out from the oven. Serve hot with rice and gondhoraj lebu. (Aroma King Lemon)
