An Odia recipe at last! The recipe was sitting in my drafts for quite a while and I recently continued to delay it. Janhi aloo posto is one of my top choices, the recipe posted here is directly from my mother’s kitchen. This curry is a customary side dish in lunch during the summers at my mother’s place. A large portion of the poppy seed based curries are eaten with rice in Odisha as rice is the staple eating regimen here. Till date I despise this with Rotis or Chapatis.
Janhi or otherwise called Edge gourd in English or Turai in Hindi is cooked with diced potatoes in Posto bata or poppy seed glue or khus in hindi. The poppy seeds bestow a rich smooth surface to the curry. The pervasive Posto or poppy seeds is an exceptionally normal fixing in an Odia kitchen. It is typically ground on a shila bata or a crushing stone which is something uncommon in present day kitchens now. The glue can be made in a blender processor moreover.
The Edge gourd is a mid year vegetable, with part of minerals and with definitely no fat substance. It is generally viewed as tasteless and not savored by quite a few people. The mustard oil with its sharp taste and smell gives a particular flavor to the curry. In Orissa a large portion of the curries are mustard oil based, even the pakoras or gram flour dumplings are likewise southern style in mustard oil.
Fixings
3 Long Edge gourd diced into solid shapes
2 Medium potatoes diced into solid shapes
1 tsp Kalonji seeds or nigella ( kala jeera in oriya)
2 tbsps mustard oil
1/2 tsp turmeric
to taste salt
1 cup water
2 1/2 tbsps Poppy seeds or Posto
4 – 5 garlic pieces
2 chillies Green (assuming you like your curry fiery)
Guidelines
Heat the mustard oil in a wok till smoking point and reduce the heat.This is done so the crude smell from the mustard oil disappears.
Add the kalonjI or kala jeera ,let it splutter, then add the diced potatoes and keep it on medium fire while blending.
At the point when the potatoes are minimal cooked add the diced janhi or edge gourd, turmeric and salt.
Mix it, cover and cook till the curry is 3/4 th cooked.
Add the posto bata or poppy seed glue to the curry let it cook for 2-3 minutes. The posto can be ground in a blender processor with garlic and crisp, the poppy seeds can be absorbed little milk for 15 mins prior to crushing.
Add the water, mix and let the veggies stew with the glue till it is semi dry and cooked appropriately which takes almost 5-7 mins.
Present with Rice and Dal and appreciate!
Enjoy 😋
Flavorful Plates Daily 
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