Ingredients:
-
2Potatoes (large or medium size)
-
3-4 Jhinge (Ridgegourd – scarpped & cut into 1/2 inch cubes
-
1/2 tsp Panch Phoron
-
1/2 tsp Turmeric Powder
-
1/2 tsp red Chilli Powder(optional)
-
2-3 green Chillies (cut into pieces)
-
Salt as required
-
200 ml Water
-
2 tbsp Oil
-
For the Paste:
-
100 gms Khuskhus or Poppy Seeds
-
(soaked in water for 30 minutes)
-
3-4 Green Chilli
-
Put all the ingredients into a blender and make a smooth paste
Directions:
- First Soak the Poppy seeds in Luke warm water for 30mins. Then make a paste by adding little water.
- Cut the potatoes in little cubes and same with the Ridge gourd or Jhinge.
- In a pan, heat oil and add panch phoron when the oil is smoky, then add Chillies and Potatoes, add turmeric powder and salt.
- After two mins add ‘Jhinge’ and cook in a medium flame. Cover the panto cook then.
- Add the Poshto-paste and stir it properly until oil comes out from it.
- Add red chilli powder then Cook for 5 minutes then add little water(About 200ml), cover the pan and allow it to cook for 10-15 minutes in medium flame. Excess water can ruin the whole process. Turn off the heat when cooked.
- Jhinge Aalo Poshto is ready to be served with Steamed Rice and Dal.
Handy Tips:
- Ridgegourd releases water so be extra careful in the quantity of water used.
Mukhe jol eshe gelo.
LikeLike
Thanks
LikeLike
Thanks….. Keep commenting
LikeLiked by 1 person