Keep the paste aside. A meal, for the Bengali, is a ritual in itself. Jhinge-Aloo Posto is a classic Bengali food which is immensely popular in West Bengal and Orissa. Mix the vegetables well with the poppy seeds. To me, those who haven’t tasted ‘posto’ of Bengali cuisine have missed a major part of Bengali cuisine. Jhinge Alu Posto is a traditional Bengali recipe prepared by cooking ridge gourd with potato and poppy seed paste. Grind with the help of a mortar and pestle. Normally take ‘Poppy seeds’ paste add some mustard oil, a pinch of salt on it, and just serve it with hot rice and dal. Matki Usal(Sprouted Matki or moth with spices), ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP, 6 pieces - Jhinge or ridge gourd, medium sized de-skinned and chopped into medium pieces, 2 - Potatoes, medium sized, chopped into medium pieces. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. Cut potato in cubes. This particular dish… ‘Jhinge Posto’ can be cooked both vegetarian and non vegetarian version. In this recipe, Ridge Gourd and Potatoes are cooked in Poppy seeds paste, green Chillies and Nigella seeds. It is best served with steamed rice or roti. Keep the paste aside. Both the recipes are shared here. This simple yet tasty recipe can be prepared by anybody. But many people across the West Bengal, as well as Bangladesh, love this awesome vegetarian food. STEP : 1. Though mainly it is the most favorite food of people from Bardhman & Birbhum district, West Bengal. Jhinge aloo posto recipe. The main ingredient in this recipe is ‘poppy seeds’ or ‘posto’.’ Poppy seeds’ know as ‘khus khus’ also. Advertisement. In this slightly different version I have added shrimp to make a non-vegetarian version Jhinge Chingri Posto which has onions and shrimp. Add potatoes to it and fry on medium heat for a minute or two. 9 grams fat. Sponsored. Jhinge Aloo is a traditional Bengali dish. Ridge gourd is quite lower in saturated fats as well as calories. Add poppy seeds paste, saute for 3 to 4 minutes Add fried potato and ridge gourd, saute for 2 minutes. How to Make Jhinge aloo posto. Cook for 5 minutes till the vegetables soften. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. Ridge gourd (turai) peeled and cut into 1/2 inch cubes 400 grams, Poppy seed paste (khuskhus) soaked 2 tablespoons. Jhinge Posto Recipe Card. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. The Bengalis are great food lovers and take pride in their cuisine. Ridge gourd simmered in thick khus khus paste is a simple sabzi with amazing flavours, although minimal spices are used. Wash, peel and cut potatoes in accordance with the pieces of ridge gourd. How to Make Quick Jhinge aloo posto. Posto is a Bengali favourite and is essentially a vegetables in a Poppy Seed and Green Chilli Paste. Here is the recipe of Aloo Jhinge Posto (Potatoes and Ridgegourd cooked in poppy seeds paste).Ingredients:4 medium sized potatoes 4-5 medium sized ridgegourd / jhinge 50… We provide you with easy and delicious recipes with simple, step-by-step instructions for a hassle-free cooking experience. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. How to Make Jhinge Chingri Posto with Rice. Another delicious recipe with poppy seeds (or posto as known in Bengali). Serve warm aloo jhinge posto with rice … Jhinge Aloo Posto Recipe The Bengalis are great food lovers and take pride in their cuisine. Soak poppy seeds in water for 15 minutes. I love Posto in all its forms and am waiting to try Anindita’s Dim Posto. Jhinge Posto is a popular Bengali side dish recipe. 1. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. A quintessential Bengali recipe, it provides respite from the scorching heat of Indian summer. STEP : 2. Add ginger- garlic paste,turmeric,red chilly,sugar and 1/2 cup of water, saute for 3 to 4 minutes. When these vegetables are cooked with ‘posto’ or poppy seed paste it tastes divine. This epic Bengali cuisine is prepared with potatoes and ridge gourd. Apply turmeric and salt. Email Save Print The Bengalis are great food lovers and take pride in their cuisine. But in Bengal, this dal is known as Urad dal or Kalai dal. The medium of cooking is mustard oil which adds its own pungency. Boil off the excess water; the consistency of aloo posto should be thick and not watery. A quintessential Bengali recipe, it provides respite from the scorching heat of Indian summer. Cook for 5 minutes until the vegetables soften. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. Posto are the white poppy seeds used in Bengali cuisine. Ambuja Neotia Hospitality, Kolkata. In fact, so obsessed are they about food, that the man of the house goes to the market daily to buy fresh supply vegetables and fish which is a must in their daily menu. The typical Jhinge Posto in the Bengali kitchen is a vegetarian or niramish dish with Jhinge(ridge gourd), potatoes and posto. You can make it with just potatoes (Aloo Posto) or then use vegetables like Ridge Gourd or Parval (Potol). The Jhinge Posto is a traditional Bengali dish with ridge gourd and potatoes. Mohor Sen. 25 minutes Ingredients. The aloo jhinge posto curry recipe! Temper it with dried red chilli, bay leaf, 1 green chilli and ¼ tsp kaalo jeere. Jhinge Alu Posto is a traditional Bengali recipe prepared by cooking ridge gourd with potato and poppy seed paste. Cook for 5 minutes until the vegetables soften. At first pill the potato and cut in to cubes, pill the ghinga and cut in to cubes, chop the coriander leaves and keep aside. Add poppy seed paste and water then cover the pan and let it cook. Add salt and turmeric. Now add the poppy seed paste into it. Add boiled jhinge to the pan, along with the water. In order to spice up the dish, poppy seeds and green chilies are added to it. It is best served with steamed rice or roti. The medium of cooking is mustard oil which adds its own pungency. Stir everything properly. Photography by Sanjay Ramchandran. Cover the pan and let it cook. Chef Sumanta Chakrabarti. This epic Bengali cuisine is prepared with potatoes and ridge gourd. Recipe:PeekNCook. Add 1/2 cup water to obtain an even gravy. Jhinge Chingri Posto With Rice Recipes . Ridge gourd with Onions: Jhinge Posto Bengali recipe. Now add the poppy seed paste into it. Well the most popular of the posto recipes is Aloo Posto (Potatoes cooked in poppy seeds paste). Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste) is a traditional Bengali vegetarian recipe, in which the ridge gourd and potatoes are cooked together with a large amount of poppy seeds paste.This rich and creamy dish is tempered with bay leaf, nigella seeds and ginger in hot mustard oil, that gives a distinct earthy and warm flavor to the recipe. Heat mustard oil in a pan. To begin making the Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry), first prep all the ingredients and keep aside. The mustard oil … Jhinge Aloo Poshto is ready to be served. Heat the mustard oil in a pan and saute the vegetables (jhinge and potatoes). Edit Recipe. Aloo jhinge posto is a popular traditional Bengali dish. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking. We used to cook the halved Kalai er dal. Personally I love jhinge aloo posto. It is quite a simple preparation of Jhinge or Jhinga with aloo or potatoes. In order to spice up the dish, poppy seeds and green chilies are added to it. The aloo jhinge posto curry recipe! Add your private note Jhinge Aloo Poshto recipe - How to make Jhinge Aloo Poshto Great recipe for Jhinge posto. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi. ABOUT Jhinge Aloo Posto (Ridge Gourd & Potato in Creamy Poppy Seed Paste) RECIPE. Dry grind the poppy seeds. Jhinge or Ridge Gourd belongs to the gourd family and provides lots of nutrients. Take a big ghinga, two potatoes, kalonji, green chili and coriander leaver all those things bring together and keep aside. Then grind it with a mortar and pestle. Drizzle about a tablespoon of mustard oil on top of the jhinge aloo posto as a final touch. Soak poppy seeds in water for 15 minutes. Clean prawns. Happy Cooking with Bawarchi! 2. Its beauty lies in its simplicity. You may roast the dal or may not. Email; Facebook Pin it Twitter Delete; Jhinge posto A delicious recipie of Bengal. Heat oil in a pan and temper it with kalojeera and green chilies. Peel skin of ridge gourd and cut in small pieces. Heat mustard oil in a pan and saute the vegetables (jhinge and potatoes). Nomoshkar and welcome to Curries with bumbi Jhinge aloo posto is a traditional Bengali recipe. Add 1 cup of water and salt, stir and cook on slow flame with stirring continuously. An IT professional, Sushmita loves spending time developing new recipes. The first thing that comes to my mind when I think of food is Bengali cuisine.The variety of fish and … Biulir Dal is known as Urad dal in the rest of the country. Check and adjust seasoning, if needed. 240 calories, Boil the potatoes, peel the skin and … Recipe:PeekNCook. Heat the mustard oil in a pan and saute the vegetables (jhinge and potatoes). Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Mix the vegetables well with the poppy seeds. Mix the veggies well with the poppy seeds. A creamy dish made of ridge gourd, potatoes and prawns, cooked in a range of spices. Wait till they stop dancing in the pan. My favourite vegetarian recipe I like to have specially on Tuesdays. The jhinge aloo posto gravy is subtly flavoured with salt, turmeric powder and is cooked in mustard oil. 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