
Delectable Alu Jhinge Posto / Potato Ridge gourd curry with poppy seeds
Today I will share how to make Alu Jhinge Posto/ Potato Ridge gourd curry with poppy seeds which is a very easy and simple recipe. It requires only easily available ingredients to get prepared. The best part of this popular recipe is that it can be prepared very easily without investing much time. In this recipe, Ridge Gourd and Potatoes are cooked with Poppy seeds paste, tempered with green Chilies and Panchphoron.
Equipment used
- Blender/ Sil batta
- Kadai/ Fry pan
- Spatula
Ingredients
- Ridge gourd-500 gm
- Potato-4/250 gm
- Mustard oil1 tbsp
- Green chili-1
- Ginger-1/2 inch
- Cumin powder-1/2 tbsp
- Panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kalo jeera (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- Poppy seeds-60 gm/3 tbsp
- Salt to taste
- Chopped coriander leaves-2 tbsp
How to make Delectable Alu Jhinge Posto / Potato Ridge gourd curry with poppy seeds
Heat mustard oil in a Kadai

Add panchphoron and green chili for tempering


As they splutter and sizzle add the potato (cut into small cubic size)

Then add the Jhinge/ ridge gourd (cut into curry cut size), and stir them continuously for 2-3 minutes on high flame


Now add the mashed ginger and stir them

Add cumin powder and salt


Stir them for another 2 minutes

Now cover the lid and allow them to cook for 5-6 minutes on low flame without adding water

Open the cover, mix them

Now add the poppy seeds paste (make a paste with the help of sil batta or blender)

Add 2-3 tbsp water in the bowl, and add the poppy seeds’ water

Now again cover the lid and allow them to cook for 5 minutes to boil the potatoes

Open the cover, mix them well

Sprinkle 2-3 drops of raw mustard oil

Spread chopped coriander leaves and serve hot with rice

You may go for my other poppy seeds curry recipe
Rui posto/rohu with poppy seeds