Jhinge aloo posto

jhinge aloo posto

A very popular dish from West Bengal. This tasty dish cooked with ridge gourd and potato in poppy seed paste. In summer season it is a common dish in every Bengali house for keeping the stomach cool. Very easy to cook and best match with rice or roti, paratha.

Ingredients

Ridge gourd (jhinge)                   4 medium

Potato                                      2 big

Poppy seed paste                     6 tsp

Milk                                         2 tbsp

Panch foron                              1 tsp

Mustard oil                               3 tbsp

Green chilli                               4 to 5

Salt                                          to taste

Sugar                                       ½ tsp

Method

First put poppy seeds and milk in mixer and grind it. Keep it for 4 to 5 minutes.

poppy seed and milk in mixer 

Within this time cut potato and jhinge in medium cubes.

Open mixer cover add ¼ cup water and chillies and make a smooth paste.

add chilli into mixer

Heat oil in a wok, add panch foron and stir.

Add potato and stir until bit soft.

potato with panch foron

Now add jhinge and stir for a minute.

add jhinge and mix well

Add salt, mix well and cover-cook for 5 minutes or until they are cooked in jhinge’s won water. That’s why no need to add extra water.

Now open cover and add poppy paste and mix well.

add posto bata (poppy seed paste)

Keep stirring and let it completely dries up.

dried up posto

Now add few drops of mustard oil and mix it well and remove in serving bowl.

Yummy posto is ready to serve.