Jhinge Aloo Posto (Ridge Gourd) Recipe

Cooking Directions

• STEP 1.Peel and chop the ridge gourd and potatoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds and dry red chilies. Let them splutter.
• STEP 3.Add the chopped ridge gourd and potatoes to the pan and sauté for a few minutes.
• STEP 4.In a blender, grind the poppy seeds, green chilies, and grated coconut into a smooth paste.
• STEP 5.Add the poppy seed paste to the pan and mix well. Cook for a few minutes.
• STEP 6.Add salt, turmeric powder, and sugar to the pan. Mix well and cook until the vegetables are tender.
• 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.
• Adjust the quantity of green chilies according to your spice preference.
• You can add a pinch of garam masala for extra flavor.
• If the poppy seed paste is too thick, you can add a little water to adjust the consistency.

Storage and Serving

• Jhinge Aloo Posto is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.