Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste)

My daughter had invited one of her friends of Japanese origin for a play-date. While she had sat down for lunch with me we started discussing what I should make for her friend. She instantly replied pointing to what she was having at that time “Jinge Aloo Posto”. I had a hard time explaining to her why it wouldn’t really work out for her friend. She went on insisting “It’s yummy, mummy, my friend will surely like it with rice, they do have rice at home. Also write it in your bongcook so that her mom can make it for her as well”.

So here goes one of the all time bong favs, Jinge Aloo Posto.

Ingredients

1. 2 long ridge gourds
2. 2 medium sized potatoes
3. 3 tbsp. of poppy seeds ( posto)
4. 1 dry red chili 
5. 5-6 green chilies slit length wise
6. 1 tsp. nigella seeds or kalojeera (Kalonji)
7. 2-3 tbsp. of oil
8. 1/2 tsp. sugar
9. Salt to taste

Procedure

I love to dry grind my poppy seeds along with a dry red chili in a coffee grinder and then add little water to make a paste of it. If you have a wet grinder you can make your paste in one go.

Wash ridge gourd and peel the skin alternatively. Cut it lengthwise and then chop into half moon sized quarter inch pieces.

Wash, peel and cut potatoes in accordance with the pieces of ridge gourd.

Heat oil in a pan and temper it with kalojeera and green chilies. Wait till they stop dancing in the pan.

Add potatoes to it and fry on medium heat for a minute or two. Add chopped ridge gourd to it along with turmeric powder. Sauté for a while.

Season with salt and sugar. Cook it covered till the vegetables are tender. Ridge gourd releases water. So allow it to cook in its own water.

When the veggies are almost done and the moisture is all dried up, add poppy seeds paste to it and mix well. Cook everything together for couple of more minutes.

Drizzle some more mustard oil to finish.