Sanjeev Kapoor

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Jhinga Posto

Turai cooked with khuskhus paste - a popular Bengali delicacy.

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

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Jhinga Posto

Main Ingredients

Ridge gourd (turai, Poppy seeds (khuskhus/posto)




Main Course-Veg

Level Of Cooking


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  • Ridge gourd (turai cut into cubes
    400 grams
  • Poppy seeds (khuskhus/posto) soaked overnight
    1/2 cup
  • Green chillies finely chopped
  • Oil
    1 tablespoon
  • Cloves
  • Onions finely chopped
    2 medium
  • Turmeric powder
    1/4 teaspoon
  • Salt
    to taste


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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