Bengali Jhinge Posto | Jhinge Aloo Posto Recipe
Jhinge Posto or Jhinge Aloo Posto – a comforting Bengali style potato curry cooked with Jhinge aka Ridge Gourd or Turai and obviously Posto. This recipe, in fact, is a distant cousin of Famous Bengali Aloo Posto. However, Jhinge makes it different and add another layer of goodness to this recipe!
Jump to:
Debjani’s Note
Jhinge Posto, or Jhinge Aloo Posto, is a simple yet satisfying Bengali potato curry made with ridge gourd, also known as turai, and, of course, poppy seeds (posto). Think of it as a relative of the well-loved Bengali Aloo Posto, but with the addition of jhinge, which brings a unique and delightful flavor to the dish!
I couldn’t help but chuckle as I began writing this recipe. After all these years of sharing recipes, was there really a need for my version of Jhinge Posto? But then I realized that many people appreciate simple, fundamental recipes. And when I saw the search term “Jhinge Aloo Posto Recipe – Debjanir Rannaghar” in my website’s analytics, my chuckle turned into a smile. So, I decided to share my recipe using photos I already had on hand.
Different ways of cooking Posto dish
Bengali cuisine offers many delicious ways to combine poppy seeds (posto) and potatoes. We cherish these recipes! The simplest, aloo posto (potatoes with poppy seeds), is a true Bengali classic, especially when paired with kolai-er dal. Other variations include piyaj aloo posto, with the addition of onions, and potol aloo posto, featuring pointed gourd. Then there’s jhinge aloo posto, where we add turai, also known as jhinge. The rest of the recipe remains simple and similar across these versions.
Ingredients
The ingredients are quite straightforward: jhinge (ridge gourd or turai), potato, and posto (poppy seeds). I also like to add onion but feel free to omit it for a no-onion version. You’ll also need a few green chilies, salt, and some mustard oil. And that’s about it unless you’d like to add a touch of Kalojira, also known as Kalonji or Nigella Seed, to enhance the oil’s flavor! For the complete recipe, simply refer to the recipe card or the detailed instructions below.
Now, let’s discuss the ingredients in detail.
Posto- Posto, also known as khuskhus or poppy seeds, can be a bit pricey, I know. But being Bengali, and like many Bengalis who adore posto, I can’t resist it. I need at least 75g of posto to cook with two jhinge and four potatoes, which makes enough curry for four people.
Potato – the trusty potato! I personally like to use Chandramukhi potatoes.
Ridge Gourd – For this recipe, we’ll obviously use ridge gourd, also known as jhinge. It’s a fantastic summer vegetable, especially delicious when prepared with poppy seeds in the Bengali style. You’ll need 2 ridge gourds.
Green Chili – Don’t forget the green chilies! At least 4-5 are recommended, or even more if you prefer a spicier dish.
Onion – Onions are optional in this curry. You can easily make it without them. If you choose to use onions, you’ll need 2.
Mustard Oil – Mustard oil is essential for the most authentic flavor. Its strong, distinct taste really enhances the curry. While you can substitute with olive oil or another neutral-flavored oil, it won’t quite capture the true essence of this dish.
Salt – And of course, add salt to taste!
Frequently Asked Questions
Absolutely! Ridge gourd is a highly nutritious vegetable, full of essential vitamins, minerals, and fiber. Turai aids digestion, improves eyesight, and may even help with weight loss. Plus, it boasts properties that can help regulate blood sugar and strengthen your immune system.
Jhinge Aloo Posto is a classic Bengali dish featuring creamy potatoes with a unique, nutty flavor from poppy and also a summer favorite Jhinge. As we’ve discussed, ridge gourd is a healthy choice, and the other ingredients add benefits too. Poppy seeds are rich in magnesium, which can help ease stress, and are good for your heart.
That’s an interesting question. The poppy plant is truly fascinating, as it’s where we get opium gum.
However, poppy pods from illegal farms are sold for high prices on the black market. When these pods are crushed, they release poppy seeds, also known as “khus khus” in India. This spice is quite valuable right now.
In India, growing opium is strictly regulated. It’s only legal in three states—Madhya Pradesh, Rajasthan, and Uttar Pradesh—and only for medical and scientific purposes.
Eating Posto or poppy seed is not banned in India. It makes one of the best used ingredients in Bengali cuisine. However, before you buy poppy seeds from India to carry, remember that they are banned in many countries. Make sure to check the regulations. If they are allowed, you can easily find them in Indian grocery stores.
Recipe Card
Bengali Jhinge Posto | Jhinge Aloo Posto Recipe
Jhinge Posto, or Jhinge Aloo Posto, is a simple yetsatisfying Bengali potato curry made with ridge gourd, also known as turai,and, of course, poppy seeds (posto). Think of it as a relative of thewell-loved Bengali Aloo Posto, but with the addition of jhinge, which brings aunique and delightful flavor to the dish!
Ingredients
- 4 Potatoes Chandramukhi
- 75 g Poppy Seed/ Posto/ Khuskhus adjust as per your need; I prefer to add 1 Tbsp. for each piece of Potato
- 2 Ridge Gourd/ Jhinge / Turai
- 4 Green Chili
- 2 Onion optional
- 1 teaspoon Salt
- 4 tablespoon Mustard Oil
Instructions
Prep Work
First, thoroughly rinse the poppy seeds (posto) in a strainer 2-3 times.
Next, create a smooth paste of the poppy seeds and 2-3 green chilies. Set the paste aside for later use in the curry.
Now, wash the potatoes and ridge gourd.
Peel the potatoes and cut them into small cubes (refer to the images for size).
Peel the ridge gourd (also known as Jhinge) and cut it into cubes as well.
If you’re using onions, peel and slice them.
Also, slice a few green chilies, adjusting the quantity to your preferred spice level.
Notes
- For a quick and easy method, use a mixer grinder to make posto bata. However, for a more authentic texture, consider using a mortar and pestle (shil-nora/shil batta).
- I like to use Chandramukhi potatoes for this recipe, but any good starchy potato will work well.
- For four potatoes and two ridge gourds, I usually use about 75g of poppy seeds. Feel free to use less – some families prefer a milder flavor, while others like a generous amount. Also, poppy seeds can be expensive, so that’s something to consider too.
- Mustard oil is the best choice for an authentic taste. However, if you can’t find it, are allergic, or dislike its strong flavor, feel free to use any neutral-tasting oil or olive oil instead.
- If you like, you can also add a touch of nigella seeds (kalojira) to the oil at the start for extra flavor.
- Finally, if you prefer an onion-free dish, simply leave it out.
Nutrition
Serving: 200g | Calories: 379kcal | Carbohydrates: 41g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 748mg | Potassium: 888mg | Fiber: 10g | Sugar: 6g | Calcium: 302mg | Iron: 3mg
Looking for other recipes like this? Try these:
Pairing Jhinge Aloo Posto
These are my favorite dishes to serve with Jhinge Aloo Posto:
Bengali Vegan Recipes
Do you realise this is a Bengali Vegan Recipe! Here are a few more from Debjanir Rannaghar in case you are looking for Bengali Vegan Recipes
Have you tried the Bengali Jhinge Aloo Posto recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don’t forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here’s the Jhinge Aloo Postor Torkari recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
