Jhinge Alu Posto (Ridge gourd with Alu in poppy seeds paste):

                    Jhinge Alu Posto

(Ridge gourd with Alu in poppy seeds paste):

Bongs and posto are just like two sides of the coin. They are inseparable from each other. Indubitably the much loved variation of posto is Alu posto. Yet, another favorite variant of posto preparation especially in summer months is Jhinge (Ridgegourd) Alu posto with Beuli-r daal. This is how the authentic combination goes…….

Ingredients:

·         Potatoes (Alu): 3-4 medium sized cut into vertical slices (2’’-3’’ width)

·         Ridge gourd (Jhinge): 2 Nos (Peel it & make thin slices (2’’-3’’ width)

·         Onions: 1Nos medium sized (finely sliced)

·         Posto (Poppy seeds):  4 tsp (soaked in warm water & blended into fine paste). Consistency should not be too thin.

·         Green chillies: 3-4 Nos (Slit vertically)

·         Mustard oil: 4-5 tsp

·         Turmeric powder: 1/2 tsp

·         Red chilli powder: ¼ tsp

·         Water: ½ cup

·         Salt: to taste

                

Method:

Ø  Heat the karai. Add 3 tsp of mustard oil to it.

Ø  When oil is hot, add sliced onions to it. Let it turn golden pink in color.

Ø  Add sliced Alu, Jhinge and all the masalas except posto baata (poppy paste should be added just at the end to retain its aroma).

Ø  Keep stirring. Add little amount to water just to cook the veggies. Cover it putting some heavy weight on the lid to create pressure inside.

Ø  Once the veggies are properly cooked, add the posto baata to it and stir for 2-3 mins at high flame. Curry should be watery.

Ø  Add 1 tsp of mustard oil from the top and let the burner OFF.

Serve hot with steamed rice & Beuli-r (white urad) daal