Wednesday, 6 December 2017


Ridge Gourd with Poppy Seeds | Jhinge Aloo Posto | Jahni Aloo Posto


Ridge gourd and potato with poppy seed/Jhinge aloo posto/Jahni aloo posto is a very popular dish of Eastern India. It is an easy, healthy and super delicious vegetarian side dish. As per Wikipedia poppy seeds are a good source of iron, calcium, magnesium, and zinc. It is a no onion garlic recipe. It goes well with hot rice and some dal or else serves it hot with chapati or roti and you don't need anything.


  • 2 large ridge gourds peeled and cut into cubes
  • 1 large potato peeled and cut into cubes
  • 2 slit green chilies
  • 4 tablespoons smooth poppy seeds paste
  • 1 bay leaf
  • 1/2 teaspoon panch phodan/Bengal five spice mix
  • 1/4 teaspoon asafoetida/hing
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 4 tablespoons refined oil


  • Heat oil in a pan. Add bay leaf, panch phodan/ Bengal five mix, and asafoetida/hing. 
  • When the spices spluttered add potato cube and slit green chilies. Fry for 2 minutes in medium flame.
  • Add ridge gourd cubes. Fry for some seconds.
  • Add turmeric powder and salt and stir well.
  • Cover and cook until the veggies 80% cooked. Check in between.
  • At this point add poppy seeds paste and stir well.
  • Cover and cook till it is done.
  • Serve hot.
Ridge gourd and potato with poppy seeds recipe

Happy Cooking!

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