The Aloo Jhinge Posto Curry Recipe is a classic dish from the Bengali Cuisine, that is made from potaoes and ridge gourd, simmered in a poppy seeds curry. The addition of poppy seeds and green chilies makes it a very quintessential Bengali dish adding to the texture and pungent taste. Ridge Gourd (Turai/ Peerkangai), Potatoes (Aloo), Kalonji (Onion Nigella Seeds), Turmeric powder (Haldi), Sugar, Salt, Mustard oil, Poppy seeds, Dry Red Chilli, Green Chillies 1 Ridge Gourd (Turai/ Peerkangai) , peeled and diced 2 Potatoes (Aloo) , boiled and diced 1 teaspoon Kalonji (Onion Nigella Seeds) 1 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Sugar Salt , to taste Mustard oil , for cooking To Be Ground To Paste 2 tablespoon Poppy seeds 1 Dry Red Chilli 2 Green Chillies 15 30 To begin making the Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry), first prep all the ingredients and keep aside. Boil the potatoes, peel the skin and cut them into diced. Similarly cut the Jhinge (ridge gourd into dices).Grind the poppy seeds, dry red chilies and green chilies into a smooth paste, adding 2 to 3 tablespoons of water. Keep this aside.In a Kadai/ Heavy Bottomed Pan, add the kalonji seeds and allow it to crackle. Add the ridge gourd, sprinkle some salt and allow it to cook until done. This takes about 4 to 5 minutes. Keep the pan covered while cooking the gourd.Once the gourd is cooked, add the potatoes, the ground poppy seed paste, the salt, sugar, turmeric powder and just a little water. Ridge gourd also released water when it is getting cooked. Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry.Check the salt and spices and adjust to suit your taste accordingly. You can adjust the consistency of the curry to be like a gravy or like a thick sabzi.Once done, serve the Jhinge Aloo Sabzi along with Tawa Paratha and a salad for a quick weeknight dinner.