Jhinge Aloo Posto, or Ridge Gourd cooked with potatoes and a poppy seed paste, is one of the most popular vegetarian Bengali delicacies.
The dish is cooked in mustard oil and is a summer favourite across Bengal. Poppy seeds cool the body and add texture and flavour to this classic dish. For this recipe, soak poppy seeds in water for 15 minutes and then grind it to make a paste.
Jhinge Aloo Posto is best served with steamed rice or rotis.