Janhi or rigid gourd is also known as Tori in India. Poppy seed or khus khus is a very well known ingredient in the eastern part of India. And this janhi aloo posto/rigid gourd and potato with poppy seeds is a one of the Delicacies of India. The recipe is very simple to make. This recipe I am making is without onion and garlic. So you can add this janhi aloo posto to your navaratri thalis or festival thalis. But you can add onion and garlic as well. The ingredients that are used in the recipe are most common in any Indian kitchen. If poppy seeds are not available, you can use ground peanuts also. Ground peanuts are the best substitute for the poppy seeds. With only 3 to 4 ingredients you will get a lip smacking dish which your family goanna love so much. You con also make aloo posto likewise. This is a less time consuming recipe. Being a very simple and easy dish, anyone like beginners can try this recipe too. You are goanna fall in love with this janhi aloo posto. You can check out our other recipes like Dahibaigana , Stuffed Tawa fry Bhindi , Dalma- an authentic odia cuisine and many more.
Ingredients:
Janhi /Rigid gourd/ Tori- 3 medium diced
Potato/Aloo- 2 medium diced
Posto/ khuskhus/ poppy seed paste
2 dried red chilies
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder
Salt as required
Mustard oil as required ( you can take vegetable oil also)
1/2 cup water
Method to make Posto /Poppy seed paste-
Soak 2 tbsp. poppy seeds in water at least for 2 hours. I have soaked it for overnight. Add 1 green chili and 1 small tomato and blend it to a smooth paste. If you want you can skip tomato.
Method:
Heat a kadai. Add little bit(1 tbsp) mustard oil. Fry the diced potatoes on medium flame. Fry until the potatoes are 80% done. Keep it aside.
In the same kadai again add a little bit of oil and fry the diced rigid gourds /janhi in the same manner. Fry it until the rigid gourd becomes soft. keep it aside.
Again take 1-2 tbsp mustard oil in the kadai. Add red chilies, turmeric powder and kashmiri red chili powder. Keep the flame low to avoid the burning of masala.
Now add the posto/poppy seed paste. Fry on low heat for 5 minutes. Now add Fried rigid gourd/Janhi and potatoes. Add salt according to your taste. Give it a stir.
Now add 1/2 cup water (or as you required). Cover and cook for 5 minutes in low-medium heat. Let the gravy dry out. You can adjust the consistency of the gravy as per your choice. Serve and enjoy this delicious Janhi Aloo Posto with chapati or plane steamed rice.
Comments