Turai / Nenua Aloo Posto

Name: How to cook Turai / Nenua Aloo Posto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Turai / Nenua Aloo Posto

#SSP Turai /Nenua or Sponge Gourd is a summer vegetable and is known for its high moisture content and low saturated fats. This succulent juicy gourd is a rich source of dietary fiber and aids in weight loss.It can be cooked in various ways .Turai or Nenua Aloo Posto is a traditional Bengali recipe where Sponge Gourd is cooked with potatoes, onion and a paste of poppy seeds ( posto) along with grated coconut and tastes delicious. This nutritious curry is best enjoyed with plain steamed rice and dal , roti or paratha.

Ingredient

Food ration :

4 servings

Cooking time :

20 minutes

500 gms

Nenua / Turai / Sponge Gourd

medium potatoes

.onion chopped finely

2 tbsp

poppy seeds (posto)

1 tbsp

coconut grated

2-3

green chillies

1/4

th tsp turmeric powder

1/4

th tsp red chilli powder

dry red chilli

1 tsp

paanch phoron / 5 spices tempering

1 tsp

sugar or to taste

1/2 tsp

salt or to taste

2 tbsp

mustard oil

Cooking instructions

* Step 1

Soak poppy seeds in warm water for 30 minutes.Then grind it to a smooth paste with 1 green chilli and 2-3 tbsp water.Set aside.Grate coconut and set aside.Peel and dice potatoes. Peel the skin of sponge gourd in alternate strips. Chop into 1 inch pieces.

* Step 2

Heat oil in a wok or pan.Add a tempering of dry red chilli and paanch phoron ( kalonji,cumin,fennel,fenugreek, radhuni ).When they crackle,add chopped onion.Saute till translucent. Smear 1/4 th tsp salt in potatoes.Add it to the sautéed onion and stir fry 2-3 minute in medium flame.Let the potatoes cook few minutes and then add sponge gourd.

* Step 3

Add salt to taste and around 1 tsp sugar.Also add turmeric and red chilli powder.Mix well, cover and cook till potatoes are done.Sponge gourd releases lots of water.But if needed, add 1/4 th cup water to cook both the vegetables well.

* Step 4

When almost dry, add coconut and poppy seed paste.Stir to mix the paste with the vegetables. Simmer uncovered stirring till moisture dries up and there is no raw flavour of the paste and there is a nice aroma of fried coconut and poppy seed paste.Drizzle 1 teaspoon of mustard oil and mix.Cover and allow a standing time of 5 minutes. Garnish with slit green and red chillies.Serve hot as a side with plain steamed rice and dal, roti or paratha and relish.