Janhi (Ridgegourd) Aloo Posto

Ingredients:

• Ridgegourd (Janhi)
• Potato
• Posto/ Sesame Seeds (white)
• Jeera
• Panchphootan (optional)
• Ginger, garlic, green chilli, tomato               
• Dry red chilli
• Hing (Asafoetida) 

Procedure:

• Put posto, jeera, ginger, garlic, tomato and green chilly in a blender and blend to a smooth paste. Keep aside.
• De-skin ridge gourd and slice them into small pieces. Fry them with mustard oil, a pinch of turmeric and salt till they are well cooked.
• Slice potato to small pieces and boil . Alternatively, potatoes can be deep fried too.
• Heat a pan and add mustard oil to it. Add pinch of hing, dry red chilly and panchphootan.
• Add the posto masala misture with turmeric and salt. Cook till raw smell vanishes.
• Add a little water and bring it to boil.
• Then add the boiled potatoes as well as the fried ridge-gourd.
• Simmer for some more time.
• Janhi aloo posto is ready to be gobbled gobbled gobbled .