Jahni Aloo Posto ~ Turai Aloo Khus Khus ~ Ridge Gourd Potato in Poppy Seeds


Jahni is Oriya for Ridge Gourd. They are called Jinghe in Bengali. Well, its jhinge and not jhinga which means prawns in Hindi. When ridge gourd is cooked in posto or poppy seeds paste, the out come is a mild flavours gravy, very subtle to taste and calming to eat. You can cook only ridge gourd or you can add some potatoes to it.
This method of cooking is prevelant mostly in eastern parts of India.

What You Need:

1 Turai Peeles and cut in small pieces 3
2 Potato peeled and cut in small pieces 2
3 Onion Finely Chopped 1
4 Green Chilies Finely Chopped 3
5 Oil 1 tbsp
6 Panch Phoran 1 tbsp
7 Turmeric Powder 1/2 tsp
8 Roasted Cumin Powder 1 tsp
9 Salt To Taste
10 Garlic 4
11 Poppy Seeds 3-4 tbsp

** Panch Phoran is an equal mix of cumin seeds, mustard seeds, fenugreek seeks, onion seeds and fennel seeds

Steps To Make:

Soak khus khus or poppy seeds in ½ cup luke warm water for half an hour.
Grind to a smooth paste along with green chillies and garlic.
Heat oil in a pan.
Add panch photan.
As it starts spluttering, add onions and cook till it turns light brown.
Add potatoes and cook for 3-4 minutes.
Add cut ridge gourd or jahni pieces, poppy seed paste and salt to taste.
Add half cup water.
Cover the lead and cook till water is reduced and vegetables are cooked properly.
Remove the lead frequently to mix the ingredients well and prevent them from sticking to the pan.
Serve with Rice/Roti and daal.

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