Aloo Jhingee Postu – Aloo torayi with khas khas


Preparation time- 5 minutes

Cooking time- 15 min

Mode- Stove Top


  • Potato- 2 medium size
  • Ridge Gourd( torai/ Jhinge)- 2 large
  • Poppy seeds (khas khas)- 1 ½ tbsp
  • green / dried red chilli – 1
  • Mustard oil- 1 tsp
  • Five spices/ pancphoran – ¼ tsp
  • Salt- as per taste


Peel and cut potato in small cubes, peel and coarse chop ridge gourd. Heat mustard oil in kadai/ wok. When the oil is hot enough, add panch phoran. Let them splatter, add the chopped vegetable. Add salt and sauté the vegetables for 1 min, cover and cook for 5 min, water usually not required as the gourd itself leaves water. If required add ½ to 1 tbsp of water. Meanwhile grind the poppy seeds with chili.  Once the vegetable is cooked add the poppy seed paste to the vegetable, mix thoroughly but gently.

P.S– We do not use turmeric for the dishes with poppy seeds as the poppy seed paste spilts once turmeric is added, and also avoid overcooking the vegetable after the paste has been added

Panch Phoron ,mixture of the following 5 spices-

  1. Fennel  seeds (saunf)
  2. Golden fenugreek- methi dana
  3. Black mustard- kaali sarso
  4. Cumin seeds- jeera
  5. Nigells seeds- kalonji

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