Aloo Ghinge Posto is a famous Bengali side dish and is often served with lunch or dinner meals. The poppy seeds add a distinct flavor to the preparation and makes it a daily favorite. Ghinge in Bengali, is also known as Jika in Assamese and Ridge Gourd in English.
Preparation Time : 20 minutes
Serves : 3-4 persons
Water : 1/2 cup
Green Chilli paste : 1 teaspoon
Potatoes : 3-4 medium
Ridge Gourd / Ghinge / Jika : 2 medium
Sugar : 1 teaspoon
Mustard oil : 3 tablespoons
Poppy seeds / khus khus/ aphu guti : 4 tablespoons
Onion seeds /karon : 1/2 teaspoon
Desi Ghee : 1 teaspoon
Salt as per taste
Peel and cut the potatoes into wedges. You can also give your desired shape but all the pieces must be of similar size. Wash and soak them in water. Remove the skin of the Ridge Gourd and cut into half 1 inch pieces. In a bowl, soak poppy seeds in one cup water for 20-30 minutes.
Drain the water and grind into a fine paste using a mixer grinder. Now heat mustard oil in a pan and add kalonji and add in the Ridge Gourd and potato pieces and fry on medium heat up for 5-6 minutes, sauté frequently.
Now mix in the poppy seeds paste, sauté and mix in the water, cover and cook on low flame till the potatoes are almost done. Now add salt, sugar and green chili paste. Sauté and cook till the potatoes and Ridge Gourd are completely cooked, add the desi ghee and serve hot.