Jhinge Alu Posto - The Traditional Bengali dish made of Ridgegourd, Potatoes cooked in poppy seeds

Jhinge Alu Posto is a traditional Bengali Cuisine that has been passed down the generations from the time immemorial. It is practically relished by every Bengali that I have known.

By the way, Jhinge is the Bangla of Ridge Guard and it is not prawns. Goes without saying that this recipe is a hand me down from my mom and I cook this quite often. And luckily for me, this is one vegetable that is available through out the year in Bangalore.

This is a fairly simple dish and goes very well with rice but I like it with rotis as well.

Here is how you make it

Jhinge Alu Posto

You need the following

Jhinge / Ridge Gourd ~ 3 Medium Sized. Either completely peeled or you can peel only the ridges in case you would prefer the vegetable to be crispy. I prefer to completely peel the vegetable. Chop the gourd to about 1 “pieces.
Alu / Potatoes ~ 2 Medium Sized. Each potato is peeled & chopped to about 10 to 12 pieces.
Green Chilli ~ 2 slit through the middle. You can use 3 if you prefer it hot.
Onion (Optional) ~1 Medium Sized

For Seasoning

Methi Seeds ~ ½ tsp

Spices/Condiments

Haldi / Turmeric Pd ~ 1 tsp
Posto / Poppy seeds ~ 3 tsps. This needs to be soaked for about half an hour and grind it along with a green chilli to a fine paste. I prefer to add onion while grinding since it helps to grind the posto faster and also adds a nice flavor to the dish.

Others
Sugar ~ ½ tsp (Optional)
Salt ~ to taste
Oil - Traditionally it is cooked with mustard oil. But you can use any oil of your choice.

Method

Heat Oil in a Kadai/Frying Pan.

Fry the potatoes with ½ tsp of haldi and salt. Fry till golden brown. Keep aside.

Heat oil yet again and fry the ridge gourd with the remaining haldi and salt. Fry till the water is almost dried and the ridge gourd is ¾ cooked. Keep aside.

Heat Oil and add the Methi seeds and 1 green chill. Fry for a couple of minutes.

Add the ground posto and fry for a few minutes. Sprinkle some water if the mixture sticks to the kadai.

Add the potatoes followed by the jhinge.

Add sugar and salt to your taste.

Cook till the vegetables are completed cooked. Keep Sprinkling water in case you feel the mixture is sticking to the bottom of the kadai. Please be careful not to add excess water since this is a dry dish.

Your food is ready. Enjoy !!!!!

The Beginning....

I never thought I would be an author of a food blog!!!! Food was a never a top of the list item for me and I am a classic example for “Eat to live “. My sister is clearly the “Live To Eat” variety
During my growing up years, the kitchen was the least frequented part of my house by me. It was clearly Mummy’s domain. Over the years she has dished out some yummy stuff and continues to do so.
I got married about Two and half years back and to an absolute foodie. Hence began my culinary journey in my very own kitchen and I discovered the “joy of cooking”. (Thanks to my Mom for giving me the jumps start …) These days it has become more of a stress buster in my otherwise stressful life.
A Bengali by birth and having lived in Bangalore all my life, I have had the privilege of being exposed to both eastern and southern Indian styles of cooking. The remaining……. I gathered along the way from friends, relatives, cookbooks etc etc…
This blog is the collection of my experiments in my kitchen. All the recipes have been tried and tested (tasted as well!!!) to achieve the desired results. (Statutory Warning: - My desired result may not match yours…Palates differ!!!!)
I dedicate this blog to the men in my life….. My father who has always been very encouraging and my husband, who with his acute criticism has only helped me to strive for the better……