Home/Blog/HOW ABOUT ALOO JHINGE POSTO CURRY RECIPE THIS SUMMER?
HOW ABOUT ALOO JHINGE POSTO CURRY RECIPE THIS SUMMER?
29 May 2019
Bengalis’ love for food is observable throughout the year, irrespective of time and place.
Bengalis’ love for food is observable throughout the year, irrespective of time and place. However, it is necessary to keep our bodies cool during the summer season.Today we’ll be taking a look at a classic dish, which is an essential part of the Bengali diet.The aloo jhinge posto curry recipe! This epic Bengali cuisine is prepared with potatoes and ridge gourd. In order to spice up the dish, poppy seeds and green chilies are added to it.A quintessential Bengali recipe, it provides respite from the scorching heat of Indian summer.Very little oil is needed to prepare this dish and yet its texture and flavour are extremely captivating. One can use mustard to enhance its flavour. The dish not only provides essential nutritional values but also helps in regulating our body temperature in this extreme heat. The dish is low in fat and cholesterol and loaded with dietary fibers, peptides etc. Moreover, the poppy seeds incorporated within the meal help in bringing the body temperature down too. The platteris high in cellulose and water content, which is perfect for summer.The poppy seeds are soaked in lukewarm water and then ground finely with green chillies. The skin of the ridge gourds are peeled off and cutinto half moon shaped slices. Potatoes are peeled and cut into small cubes. Mustard oil is heated in a kadhai and some kalonji/saunff are tossed into it. Then comes the potato cubes. Once they are golden fried, the ridge gourd slices are added to them and sauteed for sometime. Finally, the previously ground paste of poppy seeds and green chillies are poured in the kadhai and water added to it. The mixture simmers and gradually turns into a thick gravy and the `alu-jhinge’ gets nicely cooked in it. Sometimes a few drops of mustard oil are sprinkled on it to enhance the flavour. The dish is ready to beserved and savoured.The dish is extremely easy on the stomach and thus ideal in the summer months. Bengalis love this dish anVery little oil is needed to prepare this dish and yet its texture and flavour are extremely captivating. One can use mustard to enhance its flavour. The dish notonly provides essential nutritional values but also helps in regulating our body temperature in this extreme heat. The dish is lowin fat and cholesterol and loaded with dietary fibers, peptides etc. Moreover, the poppy seeds incorporated within the meal help in bringing the body temperature down too. The platter is high incellulose and water content, which is perfect for summer.d it is one of the most sought-after vegetarian dishes in most Bengali households. If you haven’t tried it before, then it’s time you prepare this amazing recipe and do let us know how it turned out.
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The dish is extremely easy on the stomach and thus ideal in the summer months. Bengalis love this dish anVery little oil is needed to prepare this dish and yet its texture and flavour are extremely captivating. One can use mustard to enhance its flavour. The dish notonly provides essential nutritional values but also helps in regulating our body temperature in this extreme heat. The dish is lowin fat and cholesterol and loaded with dietary fibers, peptides etc. Moreover, the poppy seeds incorporated within the meal help in bringing the body temperature down too. The platter is high incellulose and water content, which is perfect for summer.d it is one of the most sought-after vegetarian dishes in most Bengali households. If you haven’t tried it before, then it’s time you prepare this amazing recipe and do let us know how it turned out.
