Aloo Jhingey Posto/Aloo Ridge gourd with poppy seeds/khus khus

Aloo Jhingey (Sinqua or Ridge gourd ) posto/poppy seeds or khus khus

Preparation time - 5 to 7 minutes
Cooking time - 20 minutes.

Ingredients

1. One big Potato/aloo
2. 1 jhingey / Ridge gourd
3. Little more than 1/4th of a big Onion
4. About 4-5  tablespoon of Posto / Poppy seeds
5. Pinch of turmeric ( Optional )
6. Cayenne or red chilly powder ( about 1/4 teaspoon or to taste )
7. Green chillies ( as per your heat tolerance )
8. Preferably Mustard Oil ( little bit more is used I used about 2 tablespoon )
9. Water as required not too much ( i will make the dry version )
10. Salt as per taste ( I used about 1 teaspoon )

Note Ridge gourd or jhingey reduces in volume when cooked.

Preparation

1. Chop the Potato and Jhingey into  medium cubes.
2. Chop the onions
3. Slit the green chillies
4. Grind the Posto either using traditional sheel nora and little water at a time to make a thick paste or mixer grinder ( I use my coffee grinder to grind without water first and then i add very little water at a time to make the desired consistency )

Cooking

1. Take an utensil ( I use non-stick ) and add oil.
2. As the oil warms up add the Potatoes.
3. When the potatoes are little done I will add the onion as i want the onion to just wilt not turn brown only translucent.
4. After sometime also add the Jhingey
5. Stir and cook add the turmeric if you are using turmeric.
6. Add the Red chilly powder.
7. Jhingey will give out water so cover and cook so that the veggies can cook in their own juices.
8. When little done add the posto paste. As the posto paste has water mixed with it additional water is not required but if needed just sprinkle water do not add lot of water.The technique is sprinkle water mix cover and cook then again open and see if veggies are sticking o the bottom then again sprinkle water mix and cover cook.The water collected inside the lid should be poured back into it  which will help the veggies to get cooked.Be vigilant as the posto may stick to the bottom.Add the salt to taste.
9. Do this till veggies are cooked and posto also emits a nice smell.
10. Add the slit green chilly mix cover it and switch off the flame.Let it stand for 5 mins before serving with Hot steaming Rice.

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