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Ridge gourd with poppy seeds paste (jhingey aloo posto)
Ridge gourd with poppy seeds paste (jhingey aloo posto)

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We hope you got benefit from reading it, now let’s go back to ridge gourd with poppy seeds paste (jhingey aloo posto) recipe. To make ridge gourd with poppy seeds paste (jhingey aloo posto) you only need 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Ridge gourd with poppy seeds paste (jhingey aloo posto):
  1. Use 1 Green chilies
  2. Provide as needed Mustard oil
  3. Take 1/2 tsp Kalonji (onion seeds)
  4. You need To taste Salt
  5. Take 1/2 tsp Sugar
  6. Take 3 tbsp poppy seeds paste
  7. Take 1/2 tsp Turmeric powder
  8. Take 600 g Ridge gourd
  9. You need 2 Potatoes
Instructions to make Ridge gourd with poppy seeds paste (jhingey aloo posto):
  1. Wash and cut the ridges and potatoes into small square size pieces
  2. Add 3to 4 tsp of mustard oil in a kadai
  3. Add kalonji and split green chilies..
  4. Add the vegetables..stir it for 2to 3 minutes..
  5. Add salt and 1/2 tsp turmeric powder..stir it
  6. Cover the pan
  7. Add poppy seeds paste..stir it for 3 to 4 Min. Add sugar
  8. When the oil separates add 1/2 tsp mustard oil and serve it.

Once the gourd is cooked add the ground poppy seed paste. Ridge gourd also releases it's water when it is getting cooked so no need to add water. Simmer and cook the jhinga posto until all the flavors are well blended. Check the salt and add the green chillies before removing from flame. Ridge gourd cooked with poppy seeds - a Bengali favourite.

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