Quick Jhinge aloo posto

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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

How to Make Quick Jhinge aloo posto

  • Soak poppy seeds in water for 15 minutes.
  • Grind with the help of a mortar and pestle. Keep the paste aside.
  • Heat mustard oil in a pan and saute the vegetables (jhinge and potatoes).
  • Cook for 5 minutes till the vegetables soften.
  • Now add the poppy seed paste into it.
  • Mix the veggies well with the poppy seeds.
  • Add salt and green chillies.
  • Add 1/2 cup water to obtain an even paste.
  • Serve with steamed rice.