Jhinge Aloo Posto Recipe

Cooking Directions

• STEP 1.Peel and chop the ridge gourd and potatoes into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds and dry red chilies. Let them splutter.
• STEP 3.Add the chopped ridge gourd and potatoes to the pan and saut茅 for a few minutes.
• STEP 4.In a separate bowl, mix poppy seed paste, turmeric powder, red chili powder, and salt.
• STEP 5.Add the poppy seed mixture to the pan and mix well. Cook for a few more minutes.
• STEP 6.Add water, cover the pan, and let it simmer until the vegetables are cooked and the curry thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to peel the ridge gourd before chopping it.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• For a creamier texture, you can add a little bit of coconut milk to the curry.

Storage and Serving

• Jhinge Aloo Posto can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and add a little water if needed to adjust the consistency.
• Serve the Jhinge Aloo Posto with steamed rice or roti for a delicious and satisfying meal.