Jhinge Aloo Poshto
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Jhinge aloo posto is a traditional bengali vegetable preparation where in the ridge gourd(torai or jhinge) and aloo (potatoes) are cooked with poppy seeds and green chillies. The jhinge aloo posto gravy is subtly flavoured with salt, turmeric powder and is cooked in mustard oil.
- Heat the oil in a pan, add the onions and saute till they turn transparent.
- Add the turmeric powder, mix well and saute for 20 seconds.
- Add the ridge gourd and saute till they turn soft.
- Add the potatoes, salt and the khus-khus paste and mix well and cook till the gravy becomes thick.
- Serve hot.
This recipe was contributed by aninditapatel on 23 Sep 2011
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