Jhinge Posto (Turai / Ridge Gourd in Poppy Seeds Gravy - Bengali Style)

Name: Jhinge Posto (Turai / Ridge Gourd in Poppy Seeds Gravy - Bengali Style)
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 3-4 ridge gourd (turai), chopped; 2-3 tbsp. mustard oil; 1 tsp. nigella seeds; 1 onion, chopped; 1 tsp. finely chopped ginger; 1/4 cup poppy seeds, ground with some water; 2-3 fresh green / red chilies; as required salt to taste; 1/2 tsp. turmeric powder; 2-3 tbsp. coriander leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Dec #w1 - Poppy seeds is very much relished by most Bengalis and veggies cooked with poppy seeds paste is a popular menu on a Bengali platter. So check out 'Jhinge Posto' which is a very simple and easy to prepare recipe. It is cooked in mustard oil for an authentic flavour. It is an absolute delicacy that goes extremely well with steamed rice or chapatti.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2-3 servings

3-4ridge gourd (turai), chopped
2-3 tbsp.mustard oil
1 tsp.nigella seeds
1onion, chopped
1 tsp.finely chopped ginger
1/4 cuppoppy seeds, ground with some water
2-3fresh green / red chilies
as requiredsalt to taste
1/2 tsp.turmeric powder
2-3 tbsp.coriander leaves

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Steps

15-20 minutes

1

Heat oil and temper with nigella seeds. Sauté for a few seconds and then add the onion and chopped ginger. Stir fry for 2-3 minutes.
2

Add the chopped ridge gourd, salt and turmeric powder. Sauté for 4-5 minutes. Add the poppy seeds paste and fresh chilies. Mix well and stir fry for a minute.
3

Add 1 cup water and simmer, covered till the gravy turns thick. Add coriander leaves and give it a toss. Switch off the flame and serve with steamed rice or as a side dish with chapattis.