Tuesday, August 6, 2013

Janhi Aloo Posto / Ridge Gourd & Poppy seed curry

Janhi or better known as Ridge gourd in English or Turai in Hindi is cooked with diced potatoes in posto or poppy seed paste(khus khus in hindi).
The poppy seeds impart a rich creamy texture to the curry.The ubiquitous Posto or poppy seeds is a very common ingredient in a Odia & Bengali kitchen.
It is normally ground on a Stone grinder which is  a rare thing in modern kitchens now.The paste can be made in a mixer grinder also.
The Ridge gourd is a summer vegetable,with lot of minerals and with absolutely no fat content.It is mostly considered bland and not relished by many.
The mustard oil with its sharp taste and aroma gives a distinct flavor to the curry.


Ridge Gourd  - 3 long peeled and diced into 1" pcs
Potatoes      - 2 medium size diced into 1" pcs
Panch phutan(Cumin, mustard,fenugreek,fenell, nigella) - 1/2 tsp
Mustard oil   - 2 tbsp
Turmeric     -1/2 tsp
salt to taste
Water      - 1cup

 To be ground into a paste
Poppy seeds or posto -3 tbsp
Garlic        -4-5 flakes
Green chilly- 2 long (if you like your curry spicy)

Take 3 tbsp mustard oil in a wok and heat it till smoking point.Add the Panch phutan,let it splutter, then add the diced potatoes ,keep it on medium flame while stirring.When the potatoes are little cooked add the diced janhi or ridge gourd ,turmeric and salt.Stir  it ,cover and cook till the curry is nearly cooked.Add the posto bata or poppy seed paste to the curry,the posto can be ground in a mixer grinder with garlic and chilly,the poppy seeds can be soaked in little hot water for 15 mins before grinding.Add the water,stir and let the veggies simmer with the paste till it is semi dry which takes nearly 5-7 mins.
Serve with Steamed Rice.

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