Jahni Aloo Postak ( ଜହ୍ନି ଆଳୁ ପୋସ୍ତକ ) is a dish made with ridge gourd (Jahni), potatoes, cashews, poppy seeds (postak), and various spices. The recipe involves washing and cutting the vegetables into small pieces and then grinding the cashews, poppy seeds, black cumin seeds, dry chilies, garlic, and cumin seeds to a fine paste. The ground paste is then fried with onions in hot oil before adding the potato and ridge gourd pieces to the pan. Salt is added to taste and the mixture is cooked until the vegetables are tender and the water from the ridge gourd has evaporated. The approximate nutritional value per serving (150g) is 205 kcal, 16g of carbohydrates, 6g of protein, 14g of fat, 3g of fiber, 192mg of sodium, and 3g of sugar. This dish can be served hot with rice or roti.
Jahni Alhoo Postak!
Ingredients
- 250 gms Jahni (ridge gourd)
- 100 gms Potato
- 50 gms Cashews
- 25 gms Postak (poppy seeds)
- 1/2 teaspoon Black cumin seeds
- 2 Dry chilies
- 4 cloves Garlic
- 1/2 teaspoon Cumin seeds
- 1 Onion chopped
- 15 gms Oil
- Salt to taste
Instructions
- Wash and peel the ridge gourd and potatoes.
- Cut the ridge gourd and potatoes into small pieces.
- Grind the cashews, poppy seeds, black cumin seeds, dry chilies, garlic, and cumin seeds to a fine paste.
- Heat oil in a pan and add the chopped onion. Fry until the onion turns golden brown.
- Add the ground paste to the pan and fry for 2-3 minutes.
- Add the potato and ridge gourd pieces to the pan and mix well.
- Add salt to taste and mix we
- Cover the pan and cook on low heat until the vegetables are cooked and the water from the ridge gourd has evaporated.
- Serve hot with rice or roti. Enjoy!
Notes
- Calories: 205 kcal
- Carbohydrates: 16g
- Protein: 6g
- Fat: 14g
- Fiber: 3g
- Sodium: 192mg
- Sugar: 3g
