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A classic Bengali comfort food featuring tender ridge gourd and potatoes cooked in a nutty, fragrant poppy seed paste. It's simple, flavorful, and pairs perfectly with steamed rice for a wholesome meal.
Prepare the Poppy Seed Paste
Sauté the Vegetables
Cook the Curry
A classic Bengali comfort food featuring tender ridge gourd and potatoes cooked in a nutty, fragrant poppy seed paste. It's simple, flavorful, and pairs perfectly with steamed rice for a wholesome meal.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 232.77 calories per serving with 4.23g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Finish and Serve
Add fried 'bori' (sun-dried lentil dumplings) towards the end of cooking for a delightful crunch and added protein.
For a spicier version, grind all the green chilies into the paste or add a pinch of red chili powder with the turmeric.
For a richer, creamier gravy, you can add 1-2 tablespoons of grated fresh coconut or a few soaked cashews while grinding the poppy seed paste.
This recipe also works well with other vegetables like pointed gourd (potol) or zucchini.
Ridge gourd is rich in dietary fiber and has a high water content, which helps prevent constipation and promotes a healthy digestive system.
Poppy seeds are an excellent source of essential minerals like calcium, magnesium, and zinc, which are vital for bone health, nerve function, and immunity.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health.
Both ridge gourd and poppy seeds are known for their cooling properties, making this dish particularly suitable for warmer weather.
One serving of Jhinge Aloo Posto contains approximately 220-250 calories, primarily from the potatoes, poppy seeds, and mustard oil. The exact count can vary based on the size of the vegetables and the amount of oil used.
Yes, it is a relatively healthy and balanced dish. Ridge gourd is low in calories and high in fiber and water content. Poppy seeds provide minerals like calcium and magnesium. Using mustard oil in moderation offers healthy fats. It's a wholesome, plant-based meal.
Bitterness in poppy seed paste can occur if the seeds are old or if they are over-roasted or over-cooked. Always use fresh poppy seeds and cook the paste gently just until the raw smell disappears.
Absolutely. You can make 'Jhinge Posto' without potatoes. Simply omit them and proceed with the recipe. You may need to adjust the cooking time slightly.
The best way is to use a traditional 'shil nora' (grinding stone). If using a modern appliance, a small, powerful spice grinder or a blender's chutney jar works well. Soaking the seeds in warm water beforehand is key to getting a smooth paste.
Jhinge Aloo Posto is traditionally served with plain steamed rice ('gorom bhaat') and sometimes a simple dal, like 'Musur Dal' (red lentil dal), on the side for a complete Bengali meal.
This recipe goes great with these complete meals
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