I was browsing my recipe list on the blog the other day and this strikes in my mind, how come I havenot written anything on this humble jhinge aloo posto, which is a regular feature in our household during summer days. This is one of the favourite dish of my son as well, so whenever he is at home, I make sure to include it in the lunch menu on a regular basis.
- Jhinge or ridge gourd – 3 big, peeled
- Potato – 2, peeled and cut into cube
- Poppy seed paste – 2 tbsp
- Green chilli paste – as per taste
- Salt, turmeric, sugar
- Mustard oil
- kalonji seeds: kalo jire – a pinch
- Green chilli – 2-3 slitted
Peel the ridgegourd thoroughly and cut into cubes. Reserve the peels after removing the stringy sides. This would make a delicious bharta later.
In a pan, add mustard oil, when it is hot add the slitted green chilli with a pinch of kalonji seeds.
Add the potato cubes with salt and turmeric and fry till it starts changing colors.
Next goes your ridge gourd cubes. They release lot of water , so stir quickly with the potatoes and keep cooking. You may need to sprinkle some more salt and turmeric at this stage.
Cook the vegetables in its own juice for some time. You may sprinkle some water, if required. Then add the poppy seed paste along with green chilli paste and mix well.
Mix well and let it cook for 5 more minutes.
When the potatoes are cooked thoroughly, you are done. Add a spoonful of sugar and adjust the salt.
You may add a spoonful of mustard oil to it , if you feel like.
Enjoy with plain rice.