Jhinge  aaloo posto
Jhinge  aaloo posto

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, jhinge  aaloo posto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Jhinge  aaloo posto is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Jhinge  aaloo posto is something that I’ve loved my whole life.

Jhinge Aloo Posto, or Ridge Gourd cooked with potatoes and a poppy seed paste, is one of the most popular vegetarian Bengali delicacies. The dish is cooked in mustard oil and is a summer favourite across Bengal. Poppy seeds cool the body and add texture and flavour to this classic dish.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have jhinge  aaloo posto using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Jhinge  aaloo posto:
  1. Make ready 2 ridged gourd (Turai)cubed
  2. Take 2 Potatoes cubed
  3. Prepare 2 tbsp poppy seeds paste
  4. Make ready 2 green chillies chopped
  5. Make ready 1/2 tsp turmeric powder
  6. Make ready To taste salt and sugar
  7. Get As needed oil

Jhinge-Aloo Posto is a classic Bengali food which is immensely popular in West Bengal and Orissa. 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. And Jhinge aloo posto and aloo posto is the most favorite recipes for them. 'Posto' is ' valobasha' for them for me.

Steps to make Jhinge  aaloo posto:
  1. Heat oil add turai slices saute well
  2. Add Potatoes and saute well adding salt and turmeric powder
  3. Cover it till it become soft and moist
  4. Add green chillies and poppy seeds paste
  5. Mix and add sugar and remove from heat
  6. Serve it with a dash of raw mustard oil

This is the most authentic dishes in Bengali food. Jhinge aloo posto, steaming rice and ghee makes a perfect start to a traditional Bengali lunch. 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. The jhinge aloo posto gravy is subtly flavoured with salt, turmeric powder and is cooked in mustard oil. Add your private note Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste) My daughter had invited one of her friends of Japanese origin for a play-date.

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