Jhinga Alu Posto (Ridge gourd)

Sastric References

One day My mother, Śacī, offered food to Śālagrāma Viṣṇu. She offered rice cooked from śāli paddies, various kinds of vegetables, spinach, curry made of banana flowers, fried paṭola with nimba leaves, pieces of ginger with lemon, and also yogurt, milk, sugar candy and many other foods.
(CC Madhya 15.54-55)

Ingredients

  • Potatoes – 4 medium, cut into small cubes

  • Poppy seeds – ½ cup

  • Green chili – 1 (for grinding) + 1 (slit, for tempering)

  • Mustard oil – 2 tablespoons + 1 teaspoon for finishing

  • Kala jeera (Nigella seeds) or Panch Puran – 1 teaspoon

  • Asafoetida (Hing) – a pinch

  • Turmeric powder – ¼ teaspoon

  • Salt – to taste

  • Water – as needed for cooking

Recipe

  1. Wash the poppy seeds thoroughly in a fine strainer.
  2. Grind the poppy seeds into a smooth paste with 1 green chili and minimal water. Set aside.
  3. Heat mustard oil in a kadhai. Add kala jeera or panch puran, slit green chili, and a pinch of hing.
  4. Add the cubed potatoes. Sauté till golden.
  5. Add turmeric and salt to taste. Stir well.
  6. Pour enough water to submerge the potatoes. Cover and cook until soft.
  7. Once the potatoes are cooked, add the poppy seed paste. Stir and let it boil for 3 to 4 minutes.
  8. Finish with a drizzle of mustard oil on top before removing from the flame.
  9. The final consistency should be slightly thick and pasty, not watery.

Variations

1. Ridge Gourd Posto

  • Substitute potatoes with ridge gourd (peeled and chopped).
  • You may include one small potato.
  • As ridge gourd releases water, add very little extra water while cooking.
  • Follow the same process as above.

2. Parwal Posto (with or without Potato)

  • Substitute potatoes with parwal (pointed gourd), sliced lengthwise.
  • Optionally, include one small potato.
  • Marinate the parwal slices with salt and turmeric.
  • Fry in mustard oil till golden brown, then proceed with the same process as above.

      Cooking Time

      • Preparation: 10–15 minutes (includes chopping vegetables and grinding poppy seeds)

      • Cooking: 20–25 minutes

      • Total Time: 30–40 minutes

      Serving Suggestion
      Best served hot with steamed rice. This versatile recipe is a cherished part of traditional Bengali meals and ideal for a sattvic offering.

      Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama

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