Saturday, October 27, 2018

Jhinge Alu Posto

Jhinge Alu Posto
Jhinge is known as ridge gourd in English and, in North America, is available almost exclusively at Indian markets. It is a watery vegetable that reduces to practically nothing, so make sure to get 4-5 of them, if possible.

Spines on the surface give it its name
Posto are white poppy seeds that are soaked in boiling water, set aside until it cools to room temperature and then blended to a creamy paste with salt to taste and green chilies. It tastes wonderful with hot rice or any variety of Indian breads.

1 lb. ridge gourd, peeled & cubed
1 russet potato, peeled and cubed
1 large onion, minced
1 tsp. ginger paste
1/2 tsp. turmeric powder
1/2 tsp. Kashmiri mirch or paprika
salt to taste
1 cup poppy seeds, soaked in boiling water for 1/2 hour
4 Tbsp. vegetable oil
1/4 tsp. nigella/kalonji/kalo jeera seeds
3 bay leaves
1 green chili, minced
salt to taste
1/4 tsp. sugar or to taste
1 tsp. ghee


  1. Drain poppy seeds, reserving soaking liquid, and blend along with green chili and salt to taste.
  2. Heat oil in a skillet over medium-high heat and sputter nigella seeds, bay leaves, minced green chili and minced onions.
  3. Add potatoes and stir-fry for 3-4 minutes, cover and cook until half done.
  4. Add jhinge along with ginger paste, turmeric, paprika and salt.
  5. Stir well, cover and simmer over medium-low heat until potatoes and jhinge are cooked.
  6. Pour poppy seed paste over contents of skillet, stir to combine with vegetables, and simmer for 5 minutes.
  7. Adjust salt and sugar to taste, garnish with ghee and remove to serving dish.
Serve with rice, chapatis or any variety of Indian breads.                                                                                                                                                                                                                                                                                                                      

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