On hot days we tend to want something light and easy to digest instead of heavy, oily and spicy food, especially with rice at lunchtime.
Ridge gourd, or jhinge, is a popular vegetable this season. It is full of water and helps keep the body cool. Together with potato and poppy seed it makes a thoroughly homely, lightly flavoured dish: jhinge-aloo posto. The tasty dish can be made quickly with few ingredients.
Ingredients
- Ridge gourd: 3-4, cut into pieces
- Potato: 1-2, cut into pieces
- Poppy seed paste: 3 tablespoons
- Chopped onion: 1
- Green chillies: 2-3
- A little turmeric powder
- Salt to taste
- Mustard oil: 2 tablespoons
Method
First heat mustard oil in a pan and fry the chopped onion and green chillies. Add the potato and fry for a while until lightly golden.
Add the ridge gourd and stir. The gourd will release water, so there is no need to add much water separately. Add turmeric and salt, cover and cook on medium heat. It is fine to leave out the turmeric.
When the gourd and potato are nearly cooked, add the poppy seed paste, mix well and stir. Cook a little longer and take off the heat when the curry is thick.
Serve with hot rice. This light, soothing dish is very pleasant on hot days.
Source: Jagonews24. First published in Bengali on The Agro News.
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