Jhinge Aloo Posto - Bengali Ridge Gourd and Potatoes with Poppy Seed Paste

I loved posto as a kid and would eat any vegetable cooked in it which very obviously became a convenient way for my mom to get veggies down my gullet. One day she had made just aloo posto with no veggies lurking in it. I was the first at the dinner table and since the others were taking their time to come I started nibbling at the aloo posto.. a little, a little more, a little more, and in some time there was very little left. I spread this around the bottom of the bowl to fool my parents into thinking there was plenty. Of course I got a sound thrashing and no dinner. But with a belly full of aloo posto I was quite happy regardless!

Jhinge aloo posto is a classic combination using ridge gourd with potatoes in poppy paste and I make it often. As with many Bengali vegetarian dishes the preparation is fairly frugal and the process simple with no heavy spices. Some families use turmeric and some don't. Bengalis can argue endlessly over which is the correct way or the better tasting dish, I'll stay out of the argument and cook it like Moni used to - without turmeric, letting the mustard oil lend a very pale yellowness to the final product. 

Jhinge Aloo Posto

4 tbsp poppy seeds
2 green chillies
4-5 cloves garlic (optional)
1/2 tsp nigella or kalaunji seeds
2 green chillies
salt
sugar
1 cup peeled and chopped ridge gourd or jhinge
1 cup peeled and cubed potato
mustard oil

Soak the poppy seeds for 30 minutes or so and then grind to a smooth-ish paste with a couple of green chillies and the garlic. You can leave out the garlic to make this purely satvik and niramish. 

Heat mustard oil in a kadai and chuck in the nigella seeds and the green chillies. Saute for half a minute and add the potatoes. Stir fry for a few minutes without letting the potatoes turn red/pink. Moni was particular about keeping the dish as white as possible. Reduce the heat and let the potatoes cook a little and then add the chopped jhinge. Add salt to taste and around a teaspoon of sugar, mix well, cover and let it cook till the potatoes are done. 

Now add the poppy paste, washing out the mixer jar with a little water to get every bit out. Poppy seed is expensive so don't waste! Stir to mix coating the veggies with the paste and then simmer open till the water has mostly dried up and the paste has lost its rawness. Drizzle a little mustard oil over, cover and let it sit for a few minutes. 

Serve hot with plain rice and daal. 

Schezwan Mushrooms - A Cheater's Dinner

I had originally planned to make Garlic Mushrooms, one of the easiest recipes in my repertoire - except for the part where you have to peel and chop about an entire pod of garlic. As I stared at the mushrooms and tried to get enthusiastic about peeling garlic I suddenly remembered the container of Schezwan sauce that Chef Raunak of Soy Street. Vashi, had given me a few days back. It was the absolute answer to my prayers!

The Cheater's Schezwan Mushrooms

Button mushrooms
1 large onion, roughly chopped
Schezwan Sauce from your favourite Chinese restaurant or ready made from a jar
cooking oil
salt

Wash the mushrooms thoroughly and get off all the mud and grit that's on them. Chop into quarters.

Heat a tablespoon or so of any neutral oil in your wok. Once it's hot chuck in the chopped onions and fry for a couple of minutes till they turn translucent. Now add the mushrooms and fry for a while. Reduce the heat and let the mushrooms cook for a bit. They will release a decent bit of water so you won't need to add any. Once the mushrooms are nearly done and the water has dried up put in at least 2 - 3 tablespoons of the Schezwan sauce. Add some of the oil too.  Turn up the heat and mix the sauce and the mushrooms really well.

Serve with hakka noodles or a simple fried rice.


29 December 2013
Marathon Bloggers