Jhinge-Aloo Posto | Ridge Gourd-Potato with poppy seeds

Jhinge-Aloo Posto | Bengali Recipes | Ridge Gourd-Potato with poppy seeds | Traditional Bengali Food

Author: Rumki Paul
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4 Persons

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. It is mostly accompanied with steamed Basmati rice or flat breads.

Traditional Bengali food has always attracted me since my childhood. I have grown up eating those authentic dishes like Potol Posto, Aloo Posto, Chanar Dalna, Posto Bata, Posto Bora etc. My mom used to prepare Niramish tarkari with posto (poppy seeds) on every Saturdays which was considered as the veg day of week. I loved the dishes so much that I had my full plate of rice without any drama.

I have learnt this authentic Bengali veg recipe from my mom. My family loves this dish. I always prepare this dish whenever I find Ridge Gourd in my fridge. It’s a no onion no garlic recipe. So, it is a great option for any vegetarian ceremonies like Laxmi Puja, Choitro Sankranti etc. I always add this dish in my menu for these occasions.

Jhinge-Aloo Posto is a very simple and easy recipe. It requires minimal and easily available ingredients to get prepared. The best part of the recipe is that it gets prepared very easily without investing much time.

Poppy seeds or Posto has its own unique flavour and taste. So, normally people don’t eat Jhinge-Aloo Posto with any flavoured rice. It tastes best with steamed Basmati rice. But you can have it with flat breads like Rotis, Parathas, Chapatis, Luchi as well.

Posto recipes

Posto recipes play a major role in Bengali recipes. There is an eternal relation between Posto and Bengali people. Bengalis love Poppy seeds, and both are incomplete without each other. There are many salivating vegetarian and non-vegetarian dishes that are prepared with this magical ingredient.

Posto (Poppy Seeds) has a very regular but important use in Bengali culinary. They are used to prepare fritters, stuffing, gravy thickener and as toppings on Bengali sweets. Aloo Posto, posto bora, Posto diye Mach are the few most famous names of poppy seeds recipes which make the whole nation crazy.

Jhinge-Aloo Posto with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the posto recipe and Ridge gourd.

Health benefits of Ridge Gourd

How to make Jhinge Aloo Posto?

For the Bengali veg recipe, first I have soaked the poppy seeds in water for half an hour. It helps to grind them evenly and properly. In early ages, posto paste was done by ‘Shil-Nora’ (Sil-Batta) which is also known as Bengali Pestle & Mortar. But now a days, this job is done with a grinder or a blender.

To prepare the Jhinge-Aloo Posto, I have peeled and cut the ridge gourds and potatoes in wedges. It gives better texture to the dish.

I have used mustard oil for the recipe with ridge gourd. Mustard oil goes great with poppy seeds preparations. They complement each other and enhance the taste of the dish. In fact, after cooking the Jhinge Aloo Posto, at final stage, I have poured some extra Mustard oil and mixed it. It gives an amazing flavour to the Bengali veg recipe.

In Jhinge Aloo Posto, green Chillies play a key role to flavour up the dish. I have used Nigella seeds for the tempering of the dish. Other than these, I have used Cumin powder, Coriander powder for the flavouring of the dish.

After tempering the whole spice, I have cooked the veggies till tender. Then I have added the Posto Bata (Poppy seeds paste) into the veggies and cooked for some time. I have used minimal spices in the Jhinge Aloo posto recipe because poppy seeds paste itself has a classic aroma.

I have used Sugar in this recipe because Jhinge Aloo Posto tastes best when it has a tinge of sweetness added to it. The combination of hot green Chillies and Sugar makes the dish tastes divine.

Ingredients:

• 5 large Ridge Gourd, cut into thick strips
• 2 large Potatoes, cut into wedges
• 2 tablespoons Poppy seeds
• 2 Green Chillies
• ¼ tsp Nigella seeds (Kalonji)
• ½ tsp Turmeric powder
• 1 tsp Cumin powder (Jeera)
• ¾ tsp Coriander powder (Dhania)
• 1 tsp Sugar
• Salt to taste
• Mustard oil for cooking and pouring at the end

1. Soak the Poppy seeds in hot water for an hour. Then drain the water and put it in a grinder. Make a smooth paste and keep it aside.
   
   

2. Add oil into the pan and wait until the Oil is hot.
3. Add Nigella seeds (Kalonji) into the pan and cook for 30 seconds until they crackle.
   

4. Add Ridge Gourds, Potatoes, green Chilli and cook it for 5-6 minutes in low flame.
   
   
   

5. Cover the pan and stir occasionally.
6. Add Salt and Turmeric powder and give a nice mix.
   

7. Cover the pan and cook it for 2-3 minutes in low flame.
8. Add the Poppy seeds paste (Step 1) and mix it nicely.
   

9. Cover the pan and cook it in low flame until the oil comes out.
10. Add Coriander powder and Cumin powder into the pan and mix it well.
    

11. Cover the pan and let it cook for couple of minutes in low flame.
12. Add Sugar and cook it until the vegetables get tender.
    

13. At the end, before removing from flame, pour 1 teaspoon Mustard oil and give a nice mix.