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)

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. 

Jhinga Posto Recipe - How to make Jhinga Posto

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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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