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We hope you got insight from reading it, now let’s go back to jhinge posto (ridged gourd poppy seed curry) recipe. You can have jhinge posto (ridged gourd poppy seed curry) using 9 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Jhinge posto (ridged gourd Poppy seed curry):
- Use 2 ridged gourd (Turai)
- Use 2 Potatoes
- Take 3 tablespoons poppy seeds
- Provide 8-10 pumpkin seeds
- Take 3-4 green chillies
- Take 1/2 teaspoon turmeric Powder
- Prepare To taste salt and sugar
- You need As needed oil
- Provide As needed water
Steps to make Jhinge posto (ridged gourd Poppy seed curry):
- At first scrape the skin of the turai and cut into slices
- Peel off the Potatoes and cut into long pieces
- Now make a paste of the poppy seeds, pumpkin seeds and green chilli
- Heat oil and add the turai slices,saute well adding salt and turmeric powder
- Add Potatoes and saute well
- Add little water and cover it and allow it to become soft
- When the turai and Potatoes get soft add the poppy seeds paste mix well
- Finally add sugar and mix well
- Jhinge posto is ready
- 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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