Jhinge Aloo Posto (Ridge Gourd) Recipe

Recipe By Slurrp

Jhinge Aloo Posto is a traditional Bengali dish made with ridge gourd and potatoes cooked in a rich and creamy poppy seed paste. The dish is known for its unique flavors and is often enjoyed with steamed rice or roti. The combination of tender ridge gourd, soft potatoes, and the nutty poppy seed paste creates a delicious and comforting dish that is perfect for a hearty meal.

4.6
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Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Jhinge Aloo Posto (Ridge Gourd)
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ingredients serve

Ingredients for Jhinge Aloo Posto (Ridge Gourd) Recipe

  • 1/2 cup Ridge Gourd, Peeled And Chopped
  • 1/4 cup Potatoes, Peeled And Chopped
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/2 Dry Red Chilies
  • 1/2 tablespoon Poppy Seeds
  • 1/2 Green Chilies
  • 1/2 tablespoon Grated Coconut
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Sugar
  • As required Salt To Taste
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
59
calories per serving
< 1 g Fat1 g Protein11 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    1g
  • Carbs
    11g
  • Fiber
    3g

MacroNutrients

  • Carbs
    11g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    2mg
  • Vitamin A
    2276mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    28mg
  • Manganese
    < 1mg
  • Phosphorus
    40mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp