Veg

Posto

POPPY SEED in English

Jhinge

scientific name is LUFFA ACUTANGULA

• Content on low calories and fat, with high fiber content, making it a calorie-conscious food.
• Content of low glycemic index and dietary fiber helps in preventing sudden glucose spikes and supports diabetes management.
• High concentration of water and dietary fiber helps in digestion, prevents constipation and promotes healthy gut.
• Rich content of Vitamin A, Vitamin C & antioxidants neutralize harmful free radicals, lower inflammation, supports liver & kidney functions.

Posto

scientific name is PAPAVER SOMNIFERUM

• Rich in calcium, phosphorus, magnesium & manganese aiding to strong bones and preventing from age-related bone density loss.
• Little sedative property helps in reducing stress and improves sleep quality.
• Content of insoluble fiber helps in regulating bowel movement and preventsconstipation.
• Good source of iron helps to fight anemia and improves oxygen circulation.

Step 1: Soak the poppy seeds in luke warm water for 30 minutes.

Step 2: Wash whole ridge gourds & potatoes thoroughly. Soak the potatoes in water.

Step 3: Cut both the sides of the ridge gourds. Peel off the outer layer of the ridge gourds. Cut into small cubical shapes.

Step 4: Peel off the outer layer of the potatoes. Cut into small cubical shapes. Soak the pieces in water.

Step 5: Again wash the pieces of ridge gourd in running water. Keep in strainer to drain out the extra water.

Step 6: Turn on the gas and place the wok on high flame.

Step 7: Pour 2 Tbsp vegetable oil. Add the potato pieces in the heated oil. Stir the potato pieces.

Step 8: After 2 minutes, cover with lid & turn the flame low.

Step 9: After 5 minutes, open the lid and stir the potato pieces. Add ½ tsp salt and mix properly.

Step 10: Separate the potato pieces from the oil and keep in a separate bowl.

Step 11: Add a dried red chilli (cut into halves) and ¼ tsp black cumin seeds in remaining oil and on medium flame.

Step 12: Add a dried red chilli (cut into halves) and ¼ tsp black cumin seeds in remaining oil and on medium flame.

Step 13: Add the ridge gourd pieces and saute. Cover with lid on low flame.

Step 14: In the meantime, grind the soaked poppy seeds with 1 green chilli (cut into halves), ¼ tsp salt and cold water.

Step 15: Now, open the lid and check if the ridge gourd pieces are perfectly boiled.

Step 16: Add fried potatoes in the water of boiled ridge gourd pieces. Mix thoroughly.

Step 17: Add 1½ tsp salt and mix properly in medium flame.

Step 18: Add poppy seeds paste and mix thoroughly.

Step 19: Turn the flame low and boil for 5 minutes.

Step 20: Add 2 green chillies (sliced into halves) and mix with the other ingredients. Add 1 tsp brown sugar and mix thoroughly.

Step 21: Add 4 Tbsp vegetable oil (2 Tbsp at a time) and mix properly.

Step 22: Turn the flame low and taste the preparation.

Step 23: Jhinge Alu Posto ready. Serve with hot rice.