Jhinge narkol posto /ridge gourd in coconut and poppy seed paste

Name: Jhinge narkol posto /ridge gourd in coconut and poppy seed paste
Cuisine: American
Ingredients: 4-5 jhinge (ridge gourd); 2 tbsp scraped coconut; 1 tbsp posto (poppy seed) paste; 1 green chilli paste; 1/2 tsp turmeric powder; 1/4th tsp red chilli powder; To taste salt and sugar; 2 tbsp mustard oil; 1/4th tsp kalonji; 1/4 tsp Fennel seeds; 1/4 tsp Methi seeds

Kumkum Chatterjee @cook_12055532

#mysterybox1
# coconut /post -3
This is a traditional delicious bengali style recipe which goes very well with rice and very easy to prepare.

Kumkum Chatterjee @cook_12055532

#mysterybox1
# coconut /post -3
This is a traditional delicious bengali style recipe which goes very well with rice and very easy to prepare.

Saved

Ingredients

4-5jhinge (ridge gourd)
2 tbspscraped coconut
1 tbspposto (poppy seed) paste
1green chilli paste
1/2 tspturmeric powder
1/4th tsp red chilli powder
To tastesalt and sugar
2 tbspmustard oil
1/4th tsp kalonji
1/4 tspFennel seeds
1/4 tspMethi seeds

Saved

Steps

1

Peel and cut ridge gourd into 2 inch pieces.Set aside.Soak poppy seed in warm water for 20 minutes.Grind to a fine paste. Scrape coconut.Heat mustard oil and sprinkle kalonji,sauf and methi.Add the ridge gourd. Add other masalas,coconut and poppy seed paste,salt and sugar to taste.Cook covered.Jhinge releases lot of water.Allow the whole thing to dry up completely.The whole thing should be fried properly till a nice aroma of coconut and posto releases and oil leaves sides.Serve hot with rice.