Jhinge posto (ridged gourd Poppy seed curry)
Jhinge posto (ridged gourd Poppy seed curry)

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, jhinge posto (ridged gourd poppy seed curry). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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. You'll see that after adding ridge gourd in the pan the ridge gourd releases water.

Jhinge posto (ridged gourd Poppy seed curry) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Jhinge posto (ridged gourd Poppy seed curry) is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have jhinge posto (ridged gourd poppy seed curry) using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Jhinge posto (ridged gourd Poppy seed curry):
  1. Prepare 2 ridged gourd (Turai)
  2. Get 2 Potatoes
  3. Get 3 tablespoons poppy seeds
  4. Prepare 8-10 pumpkin seeds
  5. Get 3-4 green chillies
  6. Make ready 1/2 teaspoon turmeric Powder
  7. Make ready To taste salt and sugar
  8. Prepare As needed oil
  9. Make ready As needed water

Jhinge Posto made with ridge gourd and poppy seeds paste is a Bengali niramish ranna recipe. A traditional dish in most Bengali households, ridge gourd posto is a vegetarian preparation that goes well with Biulir dal. 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.

Steps to make Jhinge posto (ridged gourd Poppy seed curry):
  1. At first scrape the skin of the turai and cut into slices
  2. Peel off the Potatoes and cut into long pieces
  3. Now make a paste of the poppy seeds, pumpkin seeds and green chilli
  4. Heat oil and add the turai slices,saute well adding salt and turmeric powder
  5. Add Potatoes and saute well
  6. Add little water and cover it and allow it to become soft
  7. When the turai and Potatoes get soft add the poppy seeds paste mix well
  8. Finally add sugar and mix well
  9. Jhinge posto is ready
  10. Happy Navatatri

Poppy seeds cool the body and add texture and flavour to this classic dish. Today I am sharing with you a delicious curry recipe made with ridge gourd (jhinge). It is a traditional Bengali side dish recipe and very popular in Bengal. It is a dry dish, very tasty and easy to prepare. Ridge gourd and potato with poppy seed/Jhinge aloo posto/Jahni aloo posto is a very popular dish of Eastern India.

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