How to Make Bengali Jhinge Aloo Posto – Jhinge Aloo Posto Recipe – Vegan Recipe
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Jhinge (ridge gourd), aloo (potatoes) and posto (white poppy seeds) is a very popular Bengali dish. West Bengal is a region in the eastern part of India. Jhinge aloo posto is extremely easy to make requiring no spices but it is irresistibly delicious. The traditional recipe is cooked in mustard oil but as mustard oil is not used in the West you can definitely make it with any oil of your choice. If using mustard oil, it needs to be heated on high heat till it starts smoking vigorously, then lower the heat to low and add the whole spices. Switch on your vent fan as mustard oil smokes a lot.
Ingredients used for making jhinge aloo posto –
* jhinge (Ridge gourd)
* 1/3 rd cup white poppy seeds. Soak the poppy seeds in hot water for 30 minutes to an hour. Discard water . Add poppy seeds, a green chilli ( optional) and half a teaspoon salt, 4 tablespoons water and blend. You may have to add little water in between to make a more or less smooth paste.
* 1 dry bay leaf
* 1/2 teaspoon kalonji (nigella seeds)
* 1 teaspoon salt or as per taste
* 3 green chillies. I used red chillies as I was running out of green ones. Green chillies are totally optional. Add them whole if you do not want the heat. Whole green chillies give a nice flavor to the curry.
* 1 teaspoon sugar
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Have a happy and safe cooking experience.
Today I will be showing you a traditional and
very popular recipe from Bengal which is a region In the eastern part of India. Hey everyone
nomoshkar and welcome to Curries With Bumbi And today we will be making Aloo jhinge posto
where Aloo is potato and jhinge is ridge gourd. Okay what is ridge gourd you must be thinking.
It looks like this with ridges on them, Hence the name ridge gourd. The ones sold
at the Asian grocery stores are long like Sticks. Peel them along the ridges first
and then peel the rest of the vegetable. As you can see the seeds are very small
so this ridge gourd will be really very Tender. Next comes the potatoes. Cut them
about the same size as the ridge gourd. Coming to the star of the show the white
poppy seeds, known as posto in Bengali and Khush khush in Hindi. You will get these at any
Indian grocery store or online. I soaked the seeds In hot water for about an hour. After that drain
out all that water through a fine mesh strainer And be careful not to lose any of those tiny seeds
as poppy seeds are very expensive. Then put them In a blender along with half a teaspoon of salt
and a green chili which is totally optional along With a few tablespoons of water and blend it to
fairly smooth paste. Do not blend it too fine Nor do you want the paste to be too coarse and
please do not add too much water to start with Because then it will be very hard to blend
them. The paste should be looking like this. Now comes the easiest part of the recipe.
Pan over medium heat with 3 tablespoons Of oil. I added a dried bay leaf along
with a teaspoon of kalojeere or kalonji In Hindi that is nigella seeds. Many people
even add Bengali five spices that is panch Foron but I always add nigella seeds because
that’s what my ma even does. Potatoes go in. Fry the potatoes for about 4 to 5 minutes on
medium high heat and then add the ridge gourd. Fry the ridge gourd for about 5 to
6 minutes and then add salt. Then Cover on till the potatoes and ridge
gourd start getting tender.From time To time give a stir. You will see a lot of
water coming out from the ridge gourd and Everything will get cooked in this
water. I even added 2 red chilies. Okay guys the potatoes have turned
soft and so has the ridge gourd. Now we will be adding the poppy seed paste and
I forgot to turn on the camera while adding the Paste, but it was poppy paste only that I added
along with the rinsed out blender jar goodness .I promise . I added a sprinkle of sugar, now turn
the heat of your stove to high and fry everything Along with the poppy seed paste. Fry till you
get this kind of consistency and you are done. This goes best with white rice along with a
special type of dal commonly called as biulir dal in Bengali that is made with urad dal, ginger And fennel seed powder. Please let me know in the comment section if you
would like to see that recipe as well. Bye bye.
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