• 3 tbsp Posto/Poppy seeds
  • 500 gm Jhinge/Ridge Gourd cut into 1 inch pieces
  • 3 medium sized aaloo/potato cut into 1/2 inch cube pieces
  • 1/2 tsp Nigella/Kalonji/kalojire
  • 3 slit Green Chillies
  • 1/4 tsp Turmeric
  • 1/2 tsp Red Chilli powder(optional you can put less I like it hot)
  • Salt - To taste
  • 4 tbsp Mustard Oil
  • 1/2 tsp corn flower
  • 1 tsp ghee (clarified butter)

Wash the vegetables

Grind with as little water as possible into a tight paste. Best result can be had if ground in a shil nora.

Heat oil in a Kadai/Pan. Add kalonji and let splutter for 30 sec.

Add the potato cubes, saute for 5 mins and add the ridge gourd slices and saute for 3 mins.

Add the posto/poppy seeds paste, turmeric powder, slit green chillies, red chilli powder and salt. Mix well with the vegetables and stir fry for for 2-3 mins.

Add 1 cup water, bring to a boil and simmer. Cover the kadhai with a lid and cook for about 10 mins till the vegetables are tender and cooked thoroughly.

Mix cornflower in 1/4 cup water and add. Stir well.

Sprinle ghee.

Your Jhinge aaloo posto is ready.

Serve hot with steamed rice and massoor daal (red lentils)