Jhinge posto

Name: Jhinge posto
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gm ridge gourd; 3 tbsp mustard oil; 1 dry red chilli; 1/2 tsp kalonji seeds; 1.5 tsp salt; 1/2 tsp kashmiri red chilli powder; 2 tsp posto dana; 10 kaju; 10 makhana; 4 green chilli; 1 tsp chopped ginger

rama @simplecooking_rama

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#delhi/chandigarh
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This is a popular Bengali dish... hope u ll like it...enjoy..

rama @simplecooking_rama

#ga24
#delhi/chandigarh
#ridgegourd
#cookpadindia
#cookpadenglish
#simplecooking
This is a popular Bengali dish... hope u ll like it...enjoy..

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Ingredients

40 minutes

2 servings

500 gmridge gourd
3 tbspmustard oil
1dry red chilli
1/2 tspkalonji seeds
1.5 tspsalt
1/2 tspkashmiri red chilli powder
2 tspposto dana
10kaju
10makhana
4green chilli
1 tspchopped ginger

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Steps

40 minutes

1

Peel ridge gourd, dice them, wash it, keep aside without water.
2

Soak posto dana, kaju & makhana in hot water for 1 hr, strain it, add in a mixer jar along with ginger & green chilli, in goes lil water, grind it to a fine paste, keep aside.
3

Now take a wok, add oil, heat it, in goes dry red chilli & kalonji seeds, let it splutter.
4

Add in jhinge pcs, stir fry it for a minute, in goes salt, haldi powder & kashmiri red chilli powder, mix it well, stir fry it for a minute.
5

Now add posto paste, mix it well, stir fry it for a minute.
6

Add in 1/2 cup water, mix it well, give a boil. Cook it covered on low flame until completely cooked & saucy. Turn off the flame, open the lid after 5 minutes.
7

Take out in a serving bowl, garnish it with a dhania sprig...

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rama @simplecooking_rama

on July 01, 2024 06:32

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