Jhinge aaloo posto (ridged gourd Potato poppy seeds curry). The Aloo Jhinge Posto Curry Recipe is a classic dish from the Bengali Cuisine, that is made from potaoes and ridge gourd, simmered in a poppy seeds curry. The addition of poppy seeds and green chilies makes it a very quintessential Bengali dish adding to the texture and pungent taste. Actually, it is a delicious food prepared with small pieces of potatoes (aloo) and ridge gourd (jhinge) which are coating poppy seeds based creamy paste.

It is an authentic Bengali food which has occupied place in almost every popular Bengali restaurant's Menu Card. In this recipe, Ridge Gourd and Potatoes are cooked in Poppy seeds paste, green Chillies and Nigella seeds. Jhinge Aloo Posto is a Bengali tasty recipe. you must try it with steam rice and dal. You can cook Jhinge aaloo posto (ridged gourd Potato poppy seeds curry) using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Jhinge aaloo posto (ridged gourd Potato poppy seeds curry)

Prepare 1 of ridged gourd sliced.
Prepare 1 of large Potato cubed.
It's 2 tbsp of poppy seeds paste.
You need 1/2 tsp of turmeric powder.
You need 3 of green chillies chopped.
You need To taste of salt and sugar.
Prepare As needed of oil (mustard).

This is very easy and simple tasty dish.you just follow this recipe and cook step by step. Ridge gourd and potato with poppy seed/Jhinge aloo posto/Jahni aloo posto is a very popular dish of Eastern India. It is an easy, healthy and super delicious vegetarian side dish. As per Wikipedia poppy seeds are a good source of iron, calcium, magnesium, and zinc.

Jhinge aaloo posto (ridged gourd Potato poppy seeds curry) step by step

Heat oil and saute Potato and gourd cubes well.
As moisture dries up add salt and turmeric powder mix well and cover to allow the vegetables be soft.
Now add poppy seeds and green chillies paste and mix well.
Finally add sugar and mix.
Serve it with rice.

It is a no onion garlic recipe. Today's variant is perhaps the most famous posto-based dish. The steps are similar to those for laao-posto that we saw earlier. The poppy seed will soak up the water. The longer you soak the seeds the finer will be the paste.