Jhinge Aloo Posto (Ridge Gourd & Potato in Poppy Seeds Gravy – Bengali Style)

Ingredients

• 2-3 ridge gourd (turai), chopped
• 1 medium size potato, cubed
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds
• 2 green chilies
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1/4 cup sesame seeds / poppy seeds, ground with some water
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

Steps

1. Heat 1 tbsp. mustard oil in a pan and stir fry the potatoes till light brown. Keep aside. Heat remaining oil & temper with nigella seeds & green chilies. Sauté for a few seconds.
2. Then add the onion & ginger. Stir fry till light brown. Add the chopped ridge gourd, salt & turmeric powder. Sauté for 4-5 minutes.
3. Then add the fried potatoes and the sesame seeds / poppy seeds paste. Mix well & stir fry for a minute.
4. Add 3/4 cup water & simmer, covered, till the gravy turns thick. Garnish with coriander leaves & a drizzle of 1 tsp. mustard oil.
5. Serve with hot steamed rice or chapattis.