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| Jhinge and Potato Posto Recipe* |
Ingredients required :
Poppy Seed Paste (Posto bata) - 4 tablespoons
Ridge Gourd (Jhinge) - 4 medium size
Potato - 2 medium size
Dry red chili - 2
Mustard Oil - 4 tablespoons
Turmeric Powder - 1/4 teaspoon
Salt to taste
HOW TO MAKE JHINGE AND POTATO POSTO (POPPY SEED PASTE WITH RIDGE GOURD AND POTATO)
Soak the Poppy Seeds with water in a bowl, along with the dry red chilis at least for 15 minutes.
Then strain out the poppy seeds from the water with the help of a tea strainer.
Make a fine paste of the poppy seeds along with the dry red chilis. I use the grinding stone to make the poppy seeds paste. You can use any grinder of your choice to make the poppy seeds paste.
Cut the ridge gourds and the potatoes into small pieces.
Wash the ridge gourd and potato pieces thoroughly with enough water. Wash at least twice. Take out them from the water.
Drain out the water completely from the ridge gourd and the potato pieces.
I have semi boiled the potato pieces before frying. If you wish, you can also semi boil the potato pieces. While frying the semi boiled vegetables, very little oil will be needed.
Otherwise, you can just start frying the potato pieces after cutting and washing them.
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| Maine Ingredients for Jhinge and Potato Posto Recipe |
Heat 2 tablespoon mustard oil in a pan.
Add the potato pieces. Fry for 2 minutes on the medium flame. Then add the ridge gourd pieces. Mix salt and very little turmeric powder. Stir continuously for 2 minutes. Now add water as needed. First add 1 cup of water. If required, add more water.
Mix thoroughly. Cook for a second. Take out the pan from the flame.
Jhinge and Potato Posto Recipe (Poppy Seed Paste with Ridge Gourd and Potato recipe) is complete and ready to eat.
When the potato and the ridge gourd pieces become tender, and the water almost dries out, mix the poppy seeds paste.
*Pictures Source : Taken by myself from my own recipe
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