Jhinge Aloo Posto | Bengali Ridge Gourd with Poppy Seed paste and coconut milk

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Jhinge Aloo Posto | Bengali Ridge Gourd with Poppy Seed paste and coconut milk

 Bengali cuisine is loaded with delicious vegetable recipes. One of them is jhinge aloo Posto.Jhinge aloo posto is a traditional yet endangered recipe.

jhinge or ridge gourd or sponge gourd is a seasonal vegetable made available during monsoon in all over India. this recipe is made with poppy seed and coconut milk in a traditional way. we make it with onion. you can make it niramish without onion. enjoy this recipe with stream rice and dal.
INGREDIENTS 3 large size jhinge (sponge or ridge gourd) 1 large size potato 1 large size onion 4 tsp poppy seed paste 100 ml coconut milk 1/2 tsp red chili powder 1 tsp black cumin seeds
2-3 green chilli salt, water and oil as per require

HOW TO MAKE
1. Heat a pan. then, add mustard oil.

2. After oil get hot add black and green chilli. saute for a while.

3. Add chopped potato ( cut into small dice ). saute for while. cover it and cook until it get half cooked.

4. After potatoes get half cook add poppy seed paste and red chilli powder and saute for a while. ( you can add little bit of water if require ).

5.After saute for few minutes add ridge gourd /jhinge ( peel the skin and cut into small dice pieces ). saute for while.

6. Again cover the pan and cook until it get soft.( jhinge is a moist vegetable. so you do not need to add water. it will get cook in its own moist ) don't forget to check often.

7.When ridge gourd get cooked add coconut milk and cook till one boil.

Your Ridge Gourd with Poppy Seed paste and coconut milk is ready.



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