How to make Jhinga Posto Recipe - Turai cooked with khuskhus paste - a popular Bengali delicacy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Ridge gourd (turai, Poppy seeds (khuskhus/posto) ( खसखस/पोस्तो )

Cuisine : Bengali

Course : Main Course_Veg

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Jhinga Posto

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Jhinga Posto checkout Rishi Panchami Bhaji , Turai Punjabwale , Turai Aloo Sabzi , Mixed Vegetable Gravy . You can also find more Main Course_Veg recipes like Mix Vegetable Curry for Infants, Soyabean Granules Sabzi, Tender Pumpkin Paal Kootu, Pithore In Gravy. Or try out these recipes from Bengali Cuisine like Chhenar Payesh, Bengali Toker daal, Patisapta Pithe, Amer Chatni.

Jhinga Posto Recipe Card

Jhinga Posto
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Jhinga Posto

  • Ridge gourd (turai cut into cubes 400 grams

  • Poppy seeds (khuskhus/posto) soaked overnight 1/2 cup

  • Green chillies finely chopped 2-3

  • Oil 1 tablespoon

  • Cloves 4-5

  • Onions finely chopped 2 medium

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

Method

Step 1

Grind together poppy seeds and green chillies with a little water.Heat oil in a non stick kadai.

Step 2

Add cloves and sauté till fragrant. Add onions and sauté lightly.

Step 3

Add the ground paste and sauté for 4-5 minutes.

Step 4

Add the turai, turmeric powder and salt and mix well.

Step 5

Cover and cook on low heat for 8-10 minutes. Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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