Jahni Alu Posto

Another Oriya specialty which I tried last evening, turned out quite well. Surprisingly my friend was very impressed with it and I promised to share the recipe of Jahni Alu posto with her. The name doesn’t click to non oriyas, so for them it’s a dish made of Ridge gourd and khus khus and very much unique to oriya cuisine with no masala at all.
Don’t know what else can be prepared with this vegetable, except 2, one that I learned at my house ( Jahni Kaari) and other that is more often eaten at hubby’s house (jahni alu posto).
Though the preparation varies from home to home, my version is very simple and purely suited to our taste buds and preference. So here it is.

Jahni Alu Posto ( For 4, Preparation time : 20 mins)

Ingredients:

3 medium sized Ridge gourd (Jahni/Dodka/Turiya)
2 medium sized Potatoes (Alu)
1 Onion
½ tsp mustard seeds
8-9 cloves of garlic
6-7 cashewnuts ( Kaju)
1 tbsp KhusKhus ( Posto) soaked in water for half an hour
3 green chillies
5-6 curry leaves
2 tsp Oil

Preparation:

Remove the edges from skin of Ridge gourd.
Cut the potatoes, onion and ridgegourd in thin n medium length sizes.
Make a paste of garlic, khuskhus and kaju
Heat oil in a Kadhai and put in the mustard seeds & curry leaves
Add the onions and green chillies and let it fry
Then fry the ridgegourd and potatoes.
Add salt acc to taste
Mix in the paste and cook on medium heat, till its cooked.
Add little milk, if consistency is too thick.
Serve Hot with Chapatis.

Enjoy Cooking!!!