Jhinge aloo posto is a traditional Bengali food item. For a Bengali it’s a very common dish for his lunch. Jhinge (Ridge gourd) has got immense nutrition values and the high water content in it. Poppy seeds help to keep your brains calm. Whenever you go to a Bengali restaurant, a thali will always have jhinge aloo posto as a must item. I am sharing this for all my non Bengali friends.
Ingredients: (for 4 persons)
Jhinge [Ridge gourd] (6 pieces, medium sized de-skinned and chopped into medium pieces),
Potatoes (2 medium sized, chopped into medium pieces),
Poppy seeds (30 gms. approximately),
Mustard oil for cooking (preferably),
Turmeric powder (¾ Th teaspoon),
Green chilies (2-3 slit in between),
Salt as per taste.
Procedure: Soak poppy seeds in water and keep for 15 minutes. Grind with the help of a mortar and pestle or even you can grind in a mixer grinder. Keep the paste aside. Heat some mustard oil in a frying pan. Dash the vegetables (jhinge and potatoes) into it. Cook well for 5 minutes till the vegetables become soft. Add the paste of poppy seeds into it. Mix the veggies well with the poppy seeds. Add salt and green chilies. You may add ½ cup of water to obtain an even paste.
Jhinge aloo posto, steaming rice and ghee- a perfect start to a traditional Bengali lunch.