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Jhinge aloo posto Recipe

Jhinge aloo posto is a popular Indian Side Dish
Author :
On :
Monday, 25 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 3
Rated 4.5 based on 100 votes


  • 6 pieces - Jhinge or ridge gourd, medium sized de-skinned and chopped into medium pieces
  • 2 - Potatoes, medium sized, chopped into medium pieces
  • 30 g - Poppy Seeds
  • Mustard oil for cooking
  • 3/4 tsp - Turmeric powder
  • 2-3 - Green chillies, slit
  • Salt to taste
  • How to Make Jhinge aloo posto:

    1. Soak poppy seeds in water for 15 minutes.
    2. Then grind it with a mortar and pestle.
    3. Keep the paste aside.
    4. Heat the mustard oil in a pan and saute the vegetables (jhinge and potatoes).
    5. Cook for 5 minutes until the vegetables soften.
    6. Now add the poppy seed paste into it.
    7. Mix the vegetables well with the poppy seeds.
    8. Now add salt and green chillies to it.
    9. Add 1/2 cup water to obtain an even gravy.
    10. Serve with steamed rice.


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