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Jhinge aloo posto
By : Sweta Chakraborty
Category : Bengal, Vegetables
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Soak poppy seeds in water and keep aside for 15 minutes.
  2. Grind with the help of a mortar and pestle or in a mixer grinder.
  3. Keep the paste aside.
  4. Heat some mustard oil in a frying pan.
  5. Dash the vegetables (jhinge and potatoes) into it.
  6. Cook well for 5 minutes till the vegetables become soft.
  7. Add the paste of poppy seeds into it.
  8. Mix the veggies well with the poppy seeds.
  9. Add salt and green chilies.
  10. You may add half a cup of water to obtain an even paste.
  11. Jhinge aloo posto, steaming rice and ghee makes a perfect start to a traditional Bengali lunch.

Recipe and image: swetawriter

6 pieces - jhinge/ridge gourd, medium sized de-skinned and chopped into medium pieces
2 - potatoes, medium sized, chopped into medium pieces
30g - poppy seeds
Mustard oil for cooking (preferably)
3/4 tsp - turmeric powder
2-3 - green chillies, slit
Salt as per taste
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