Friday, November 6, 2009
Alu Jhinge Posto
Potatoes -1 small, diced
Ridge Gourd - 3, peeled and cut into small pieces
Mustard Oil - 1 tbsp
Nigella Seeds - 1/2 tsp
Green Chilies - 3, chopped
Onion - 1/2 cup, chopped (optional)
Garlic popds - 3
Poppy Seeds / Posto - 2 tbsp, soak in a little water for an hour
Sesame Seeds - 2 tsp (optional), soaked with poppy seeds, if using
Fresh coconut - 1 tbsp, grated (optional)
Sugar - 1/2 tsp
Drain water from the soaked poppy seeds. Add a little salt and grated coconut and blend in the mixer to make a smooth paste. Keep aside.
Heat oil and temper with nigella seeds and green chilies. Add the crushed garlic and fry for a few seconds.
Add onion and cook till transparent.
Add the potatoes. Cook for a few minutes.
Now add the chopped ridge gourd, salt and the poppy seeds paste.
When the vegetables are completely cooked, add the sugar. Mix well and cook for a minute more. Serve hot.