J for Jhinge Aloo Posto -- Ridge gourd and potato with poppy seeds

Now coming to the alphabet J, for this letter first ingredient came to my mind is jeera. The first recipe I thought is jilakara karam !! OPS I am doing Bengali cuisine for this Mega BM. :). Then checked Bengali cuisine for recipe name start wit letter J. I found few recipes with J like Jhinge aloo posto,jhinge posto, Jhinge motor dal er jhol  these recipes or with Jhinge, Jhinge is well known as ridge gourd (Beerakaya). which is a very  favorite vegetable in Andhra Pradesh and we make a lot of curries like dal, curries and bujjis and many more. and one more recipe with this J is Jibe gaja which is a sweet, jibe gaja is a sweet deep fried pastry dusted with powder sugar. This is almost looks like our madata kaja or badam puri.
                                                                                        My choice from this list is Jhinge Aloo Posto. when I first read the name jhinge I thought it was a shrimp curry. Because in some regions shrimps are known as Jhinga or Jhinge. But when I was checking recipes in Deepasri Blog I came to know that ridge gourd is known as Jhinge in Bengali cuisine. I found this recipe with poppy seed in her blog.  We also use poppy seeds in Andhra cuisine a lot,like in almost all gravies and in some sweets. My recipe for I is Ivy gourd posto that is a stir fry recipe and for today this Jhinge Aloo Posto is a gravy, that you can serve as a side dish with rice or roti. When I saw this recipe I know this curry is going to be a hit, We enjoyed it with plain rice...
So let's check the recipe...

Recipe adopted from -- Deepasri
INGREDIENTS:---
Jhinge (ridge gourd) --- 1 kg
Potato  ---  1 big peeled and cut in to cubes
Posto (poppy seeds)  ---  4 tabsp
Green chilli  ---  2 slit
Kalonji  ---  1/2 tea sp
Turmeric powder  --- 1/2 tea sp
Red chilli powder  ---  1/2 tea sp
Oil   ---   1 tab sp
Salt to taste
METHOD:---
1. Wash and soak poppy seeds for 40 minutes then add green chilli and grind in to a fine past with little water.
2. Peel and cut ridge gourd in to half moon shape and set a side.
3. Heat oil in a deep frying pan add kalonji and potato fry for 5 minutes, sprinkle little salt and a pinch of turmeric powder give a good stir cover and cook till potatoes are half done, stirring in between.
4. Remove the lid and add ridge gourd pieces, salt to taste, remaining turmeric powder, red chilli powder and stir fry on a low heat for five more minutes.
5. Add poppy seed paste and sprinkle little water give a good stir cover and cook. check in between if you feel it is getting dry keep sprinkle little water to keep the curry moist.
Ridge gourd will cook very fast check potato if potato is cooked switch off the heat.
Your Jhinge Aloo Posto is ready to serve
Serve hot with plain rice...

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