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Aloo Jhinge Posto | Traditional Bengali Ridge Gourd and Potato with Poppy Seeds

Aloo Jhinge Posto is a classic Bengali summer dish made with ridge gourd, potatoes, freshly ground poppy seeds, green chilies, and mustard oil. Light, comforting, and full of traditional flavour, it is best enjoyed with hot steamed rice on a warm day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Main Course, Side Dish
Cuisine: Bengali , Indian, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 40 g posto or poppy seeds
  • 1/2 cup Water to soak the poppy seeds
  • 300 g Potatoes peeled and diced
  • 400 g Ridge gourd ( jhinge ) peeled and diced
  • 4 pieces the hot green variety. 1 for grinding with the poppy seeds and 3 for the curry
  • 1 tsp. Salt
  • 3 +1 Tbsp.. Mustard oil 1 Tbsp. oil for garnishing

Equipment

  • Grinder. either stone or electric grinder
  • 1 Wok/ kadai or a heavy bottom pan with a lid.
  • knife and Peeler

Method
 

Preparation

  1. How to Grind the Posto (Poppy Seeds)

    There are three ways to grind posto, each producing slightly different results.
    1. The traditional method is to soak the poppy seeds in water for at least 30 minutes. Drain the water and grind the seeds with a green chili and a pinch of salt on a sheel bata (a traditional flat grinding stone). This method produces the best texture and flavour and is the way posto has been prepared in Bengali kitchens for generations.
    2. A quicker alternative is to use a good electric grinder or blender. After soaking the seeds, drain them well using a strainer. Transfer the seeds to the grinder along with a green chili, a pinch of salt, and a few tablespoons of water. Grind to a smooth paste, scraping down the sides of the jar if necessary.
    3. The third method is to grind the poppy seeds before soaking them. A coffee grinder works well for this purpose. Since the seeds are ground dry, it is not possible to grind the green chili along with the posto.
    When using a coffee grinder, grind the seeds in short intervals, as the grinder can become quite hot. Allow it to cool down between sessions before continuing. This method takes a little time, as the poppy seeds need to be ground very finely to achieve a smooth paste.
    Once the seeds have been ground, transfer the posto paste to a bowl and add enough water to cover it. Let it soak for about 30 minutes before using it in the recipe.
  2. Jhinge or Ridge gourd: wash the Jhinge. Peel only the ridges and some of the green skin . Then dice it.
  3. Potatoes or Aloo : Wash the potatoes. Peel off the skin. Then, dice it .
  4. Wash and slit the Green Chillies.
How to cook the Aloo jhinge Posto
  1. Heat the Kadai/Wok.
  2. Add the mustard, and let ir become smoking hot
  3. Add 1 slit green chili as tarka,/ seasoning and let it brown a little
  4. Add the diced Potatoes and stir fry till they are slightly brown at the edges
  5. Now the ridge gourd / jhinge goes into the Kadai/ wok. also add the slit green chillies, and salt.
  6. Stir and cover with a lid and lower the heat.
  7. The jhinge/ Ridge Gourd releases a lot of water and the potatoes will cook in that water.
  8. Once the vegetables are cooked, and you can cut them with a spoon, take off the lid and let all the water evaporate.
  9. Add the Posto / poppy seed paste to the vegetables and stir fry till all the Posto and the vegetables are mixed nicely. Since Jhinge is a vegetable with a lot of water the Aloo jinge posto is not very dry.
  10. Sprinkle the 1 tablespoon of Mustard oil as a garnish and extra flavor before taking it off the heat .
  11. This is best eaten with Hot steaming rice. You can serve the alu Jhinge Posto Hot or at room temperature.

Notes

This dish needs the Mustard oil. There are no spices used other than Salt and Green chillies.
The Chillies have to be hot otherwise you don't enjoy.
Mustard oil Garnish, is what my Grandmother used to do, and I follow her.