Monday, 13 July 2015

Jhinge Posto

Jhinge Posto
Posto or Poppy-Seeds or KhasKhas is always popular ingredient for several dishes in Bengal, particularly in the districts of Bankura, Birbhum even in Bangladesh also and Jhinge or ridge gourd is another vegetable which is loved by Bengalis.
Jinge Posto is very traditional recipe which is made in every Bengali's Kitchen. It's fairly simple and very tasty.


3 ridge gourd peeled and roughly chopped into medium chunks
4 tbsp poppy seeds
2 tbsp sesame seeds (optional)
3 green chillies 
 ½ tsp Turmeric powder
½ tsp Nigella seeds
Salt to taste
Sugar to taste
3 tbsp mustard oil


Soak the poppy seeds in lukewarm water for 30 minutes. Blend it in a mixer with sesame seeds (here did not use) and green chillies.
In a wok heat the oil. Add the Nigella seeds and sauté for 30 seconds. Add the ridge gourd and fry for a minute or two. Add the salt and turmeric powder and mix well. Cook till the ridge gourd becomes soft. Make sure not to add water as the ridge gourd will release water. Once the ridge gourd is soft and cooked, add the poppy seed paste and silted green chili and mix well.
Now add sugar and cook till it reaches desired consistency. Keep in mind it’s a dry preparation. Serve hot with plain rice and Dal.

1 comment:

bindu said...

good you do not call kalo jeere onion seeds

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