Janhni alu Posto

This is one traditional Odia  recipe which is there for ages and has much similarity with Bangla Jhinge Aloo Posto.

People keep on adding some or other changes to add a flavor of their own personal style to suite their own taste.

However the basic authentic taste still remains the same, the yummy taste that goes very well with simple steam rice.

Serves: 2
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Spices:
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Poppy seed,
2 Green chillies cut across length wise,
paancha phutana 1 tea spoon. (optional)( mix of 5 spices •Cumin seeds (jeera in Odia,•Fennel seeds (Pana Mahuri),•Nigella seeds (kala jeera),•Fenugreek seeds (Methi dana),Mustard seeds (Sorisha))

Ingredients:

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2 cups Ridge gourd (Jahnni) cubes
2 cups Potatoes(Alu) , cut into cubes
2 green chillies cut across length wise.
1/2 cup poppy seeds (Posta dana) , blend it well in a mixer with water and salt
2 tbsp oil(preferable mustard oil for authentic taste, you can have alternate vegetable oil as well)salt to taste

Method:
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1.Heat oil in a pan, add paanch phodon 1 tea spoon.
2.Once the seeds pop up, add Ridge gourd slices, add potato cubes sauté for 3 minutes in high flame.
3.Add salt and sauté for another 1 minute. Finally add poppy seeds paste. Add water enough for the gravy.
4.cover the pan, add green chillies and cook on simmer for 10 minutes, till the potatoes are soft.
5.on medium flame cook for another 2 minutes and serve hot.

Goes Well with:

it goes well with white rice.