Alu Jhinga Posto

Traditional delicacy of Bengal. Poppy seeds are cooked in many different ways and a must for almost everyday meal for people of  Midnapore region of Bengal. A tasty preparation using potato, ridged gourd and poppy seeds.

Servings: 4 | Time To Prepare: 30 min | Submitted By: Chitra Nag


Ingredients

  • 1/2, cup,  Poppy seeds (soak in water for an hour)
  • 4, chopped Green Chili
  • 1/4, cup, grated Coconut
  • 1/2, tsp Salt
  • 2,  Jhinga /Ridged Gourd (cut into 1/2 inch pcs)
  • 2, large, Potato (cut into 12 pcs )
  • 1, tsp Panch Phoron
  • to taste Salt
  • 1/2, tsp Sugar
  • 2, Whole Red Chili

Instructions

  1. Grind poppy seeds, coconut, green chili and salt with water to a smooth paste.
  2. Heat oil add panch-phoron and whole red chili and fry for a minute.
  3. Add potato, jhinga and salt and fry covering the pan in low heat. Stir a few times till half done.
  4. Add poppy seed paste and sugar and cook till water dries out and gets fried a little.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

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