Jhinge alu posto

Debjani Chatterjee Alam’s jhinge alu posto pairs potatoes and ridge gourd with poppy seeds in a Bengali curry. She relates it to aloo posto while identifying the ridge gourd as its distinctive addition.

The poppy seeds are rinsed, then made into a smooth paste with some of the green chillies. Potatoes and ridge gourd are washed, peeled and cubed; the selected optional onions are peeled and sliced.

The first portion of the same mustard oil heats in a heavy pan. Potatoes fry briefly and receive salt, then the onions and ridge gourd cook with them until the potatoes are about two-thirds cooked.

The sliced green chillies and separate cooking water are added. Once the vegetables are cooked but still keep their shape, the same poppy-seed paste is mixed in.

This selection follows the author’s slightly runny finish, stirring in the remaining tablespoon of the listed mustard oil. The curry rests after the heat is turned off, then is offered hot with steamed rice as one accompaniment.