Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
2 big-sized potatoes cut into cube pieces; 1 medium-sized (200 gm) ridge gourd cut into cube pieces (just like the potatoes); 11/2 tbsp poppy seed/posto/khus khus; 4 green chillies; 1 tsp mustard oil.

  • ½ tsp kalonji/kalojeera; 
  • ½ tsp turmeric powder; 
  • ½ tsp chilli powder (optional);
  • salt to taste;
  • sugar to taste.

  1. Make a thick paste of poppy seed/khus khus/posto along with two green chillies. Keep aside.
  2. Temper the oil in a pan with kalonji.
  3. When the aroma comes out, add the potato pieces and fry till light brown (cook in medium flame).
  4. Add the ridge gourd pieces and stir for 2 minutes.
  5. Add salt, turmeric powder, sugar and chilli powder. Fry for another 2 minutes.
  6. Add poppy seed/khus khus/posto paste and mix well.
  7. Now add 2 cup of warm water and put a lid on it.
  8. Allow it to cook in medium flame until the potato pieces are tender (it should not take more than 10 minutes).
  9. Open the lid, adjust the salt and the thickness of the gravy according to your desire (to adjust the thickness, you have to cook in high flame so that the excess water evaporates quickly).
  10. Turn off the heat and serve with plain rice.

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