Jhinge aaloo posto. Jhinge aloo posto- Popular Bengali Jhinge Posto - Posto Recipe - Ridgegourd & potato in poppy seed paste gravy. Jhinge aloo posto is a traditional Bengali. Bengali jhinge posto recipe,Aloo jhinge posto,jhinge posto recipe,poppy seed,khaskhas curry,khas khas,Bengali khas khas sabji,Bengali cooking,Bengali veg recipe Music: Farewell URL.
Here is another simple and easy veg recipe Jhinge Posto.
If you are searching new veg recipe ideas then you must try this ridge gourd recipe.
Jhinge Aloo Posto, or Ridge Gourd cooked with potatoes and a poppy seed paste, is one of the most popular vegetarian Bengali delicacies.
You can have Jhinge aaloo posto using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Jhinge aaloo posto
- Prepare 2 of ridged gourd.
- It's 3 of Potatoes.
- It's 1/2 cup of Poppy seed paste.
- You need 1 tsp of green chillies chopped.
- Prepare To taste of salt and sugar.
- It's As needed of oil.
The dish is cooked in mustard oil and is a summer favourite. Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry. Check the salt and spices and adjust to suit your taste accordingly. Heat oil and fry gourd slices and Potatoes.
Jhinge aaloo posto instructions
- Heat oil and add gourd slices.
- Saute till moisture dries up.
- Add potato stir well adding salt and turmeric powder and cover till it is soft.
- Add poppy seeds paste and stir briskly.
- Add sugar mix well and switch off.
- Serve with a dash of mustard oil.
Add salt and turmeric powder and cover till it is soft and moist. Jhinge aloo posto is a traditional bengali vegetable preparation where in the ridge gourd(torai or jhinge) and aloo (potatoes) are cooked with poppy seeds and green chillies. Ridge Gourd & Shrimp in Poppy Seed Paste. Ridgegourd and Potatoes in a Poppy seeds paste. The typical Jhinge Posto in the Bengali kitchen is a vegetarian or niramish dish.
