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Jhinge aloo posto

Jhinge aloo posto is a popular Indian Side Dish
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Side Dish
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Serves 3


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


  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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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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