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Jhinge or Ridge Gourd belongs to the gourd family and provides lots of nutrients. The outcome, my Daab Jhinge, is hypnotic, the subtle sweetness of coconut flesh balanced by the piquancy of the mustard. In Manipur, India, sebot is cooked with other ingredients like potato, dried fish, fermented fish and served. Give us out Posto and Shorshe, and we are happy. Mainly Bengali people prefer enjoy this food with plain rice along with biulir dal (urad dal in Hindi). Ridge Gourd Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering and addition of grated coconut. You may even add the vegetables as per your choice, I.e, radish, ridge gourd, long yard beans, etc. You need 1/2 teaspoon of Salt. Add finely chopped coriander leaves. Meanwhile make a paste of poppy seeds, green chilli with a little water. The moment the fenugreek seeds begin to turn brown, add the cubed potatoes and sliced chilies. Thus it aids in weight loss. Tips. Pusa Nasdar, Desi Chaitali, Co-1,Co-2, PKM 1, Phule Sucheta and Kankan Harita are some of the hybrid ridge gourd varieties cultivated in India. Ridge Gourd would leave water and that should be enough to cook it. Add ridge gourd and potato pieces. Add the cubed ridge gourd, turmeric powder and salt. Prepare of Cooking oil, for deep frying. This one is one of my favorites, Doodh Jhinge, jhinge (turai or ridge gourd) cooked in milk tempered with mustard seeds. Clean out the pan. While the potatoes and jhinge is still getting cover cooked, stir in between. Prep Time. One day she had made just aloo posto with no veggies lurking in it. Posto is a staple ingredient of so many Bengali dishes. Add salt required to sweat the onions and fry until translucent. Aloo Jhinga Posto/Potato & Ridge Gourd with Khus Khus Posto or khus khus or poppy seeds is found sometimes in Bengali cooking. The steps are similar to those for laao-posto that we saw earlier. The ever popular Gujarati sabzi made of 5 vegetables, panchkutyu shaak uses turai. Soak the poppy seeds in the water for 2 hours and grind to paste. Stir. Ridge gourd is quite lower in saturated fats as well as calories. Jhinge Aloo Posto (Ridge Gourd & Potato in Creamy Poppy Seed Paste) Feb-28-2017. This recipe is for 6-7 servings. Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste) is a traditional Bengali vegetarian recipe, in which the ridge gourd and potatoes are cooked together with a large amount of poppy seeds paste.This rich and creamy dish is tempered with bay leaf, nigella seeds and ginger in hot mustard oil, that gives a distinct earthy and warm flavor to the recipe. It is quite a simple preparation of Jhinge or Jhinga with aloo or potatoes. Finally, your “Bengali biye barir shukto” is ready, serve it with white rice and enjoy your meal with it. Serves. Ingredients of Bengali Thali You need of Ingredients. However, by putting in a little more effort you will enjoy a great yield from the same plant from which you used to harvest very few fruits only. Now, we Bengalis love our white poppy seeds (khus khus in hindi and posto in Bengali). 4. You can cook Bengali Thali using 69 ingredients and 13 steps. Talk about Posto (Poppy Seeds), Bengalis of West Bengal are really excited for they have the love for Posto. Since childhood, we have been eating "Aloo jhinga posto", but I never attempted to make it. In the remaining oil fry the ridge gourd for 3 to 4 minutes. They prefer to spread poppy seeds over bread. Pin. Peel and cut ridge gourd and potato into finger like pieces. Stir. Therefore, consuming ridge gourd in dals or fries, or simply drinking a glass of ridge gourd juice sweetened with some honey instantly provides relief from constipation, besides restoring normal bowel movement and digestion. Today, we’re going to prepare a special dish, jhinge aaloo posto (ridged gourd potato poppy seeds curry). Jhinge Aloo Posto - Bengali Ridge Gourd and Potatoes with Poppy Seed Paste I loved posto as a kid and would eat any vegetable cooked in it which very obviously became a convenient way for my mom to get veggies down my gullet. How We Use Bottle Gourd And Its Leaves / Stalks In The Recipe? You need 3 cups of All Purpose Flour (Maida). In Bengali, ridge gourd is called Jhinge and sounds quite similar to the Hindi word Jhinga, meaning prawns. Jhinga Aloo Posto (Ridge Gourd cooked with poppy seed paste) Typical Bengali Recipe. 5. Sauté them for few minutes with salt and turmeric powder then add 1/2 tablespoon of ginger paste, 2 tablespoon of poppy seeds paste, 1/2 tablespoon of cumin coriander powder, a bay leaf and 2 green chillies sliced. A vegetable of the gourd family, ridge gourd comprises copious volumes of water. But the Bangals (from East Bengal) are not so crazy about it. of oil and ghee in the same frying pan, add nigella seeds. 5(1) 0. 2 medium sized ridge gourds (jinge) 11/2 teaspoons salt 1 tablespoon oil 3/4 teaspoon panchphoron (Bengali 5-spice) 1 medium sized red onion, cut into a fine dice 2 to 3 slit green chillies 1/2 teaspoon powdered cumin 1/2 teaspoon sugar (optional) Instructions. Poppy is had as a paste with rice, or as an addendum to vegetables, or as coating to deep fries, or basically anywhere. Young ridge-gourd. 2. Sprinkle salt and turmeric powder. When the vegetable starts to become soft, remove from heat. 3. This simple yet tasty recipe can be prepared by anybody. Daab Jhinge. Barnali Biswas 15 minutes. The dark green vegetable goes by different names – Luffa, Chinese Okra and Sponge Gourd. She always uses Panch Phoron in this dish. Add onion, fry till it become light brown. Once the ridge gourd and potatoes are 90% done, add poppy paste. In addition, the flesh of ridge gourd is abundant in cellulose, a natural dietary fibre. In fact in some parts of West Bengal, folks consume posto in some form every single day. … Leaving aside the war of thoughts will move forward towards Today's Dish at home. Cover and cook till they are half-done. Read Instructions Save For Later. These plants do not require much attention. Add panch phoron. The fresh and juvenile vines of bottlegourd greens (or lau er saag / lauki ki saag) makes for an excellent chorchori with a relish of mustard and small shrimps. (Shorshe is sarson, or mustard. Stir fry for 30 seconds. 2. Home / Recipes / Jhinge Aloo Posto (Ridge Gourd & Potato in Creamy Poppy Seed Paste) 0. Temper few fenugreek seeds and add the ridge gourd is it. Ridge Gourd/ Chinese Okra / Sponge Gourd meaning and translation in Malayalam, Tamil, Kannada, Telugu, Hindi, Bengali, Gujarati, Marati, Oriya and Punjabi | Pachakam.com One of my favorites. Bengali Doodh Jhinge / Ridge Gourd Curry In Milk – a no onion no garlic recipe. Here is how you achieve that. 3.Heat 1 tbsp. If you want more bitterness in this recipe, just sauté the bitter gourds in oil for few seconds don’t fry it much. In West Bengal, poppy seed is very popular as a food ingredient to add flavor & texture to various delicious dishes. This is another recipe I got from my mom. Gourd varieties like Ridge gourd, Bitter gourd and Snake gourd are some of the popular vegetables which can be very easily grown in the home garden. Well this dark green ridged vegetable with white flesh and seeds is no way close to those swimming crustaceans. It is not only popular in Bengal but also you can see poppy seed is widely used in European cuisine. Bengali Thali. Cook Time. Bengali style ridge gourd / Doodh Jhinge / Doodh Turai. I thought it was too difficult. Potoler Dolma / Stuffed Parwal / Pointed Gourd. Jhinge Aloo is a traditional Bengali dish. Turns out, it is very simple. Add the cooked ridge gourd pieces too. Ridge Gourd Varieties: – There are improved varieties of ridge gourd specific to most of the regions in Asia. The vegetable when fully ripened, becomes fibrous. You need 2 tablespoons of Ghee. I learnt this from my father-in-law, himself a great cook, and it is a regular on our lunch menus through the summer. 25 minutes. For mine, I will make it a bit unique. As we Bongs are stereo typically known as – mache bhate bangali, meaning fish and rice eaters, we also love and adore our bati chorchoris, ghonto and dalna as much as our sorshe maach and kosha mangsho. Remove the pan from heat and transfer the ridge gourd with oil to a bowl.

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