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Jhinge Posto

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Ridge gourd cooked with poppy seeds – a Bengali favourite

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings :

Jhinge Posto

Main Ingredients

Ridge gourd (turai),peeled and cut into 1/2 inch cubes , Poppy seed paste (khuskhus) ,soaked

Cuisine

Bengali

Course

Main Course-Seafood

Level Of Cooking

Medium

Calories

626

Carbohydrates

9.6

Protein

44.6

Fat

45.2

Fibers

Iron- 6.6

Ingredients

  • Ridge gourd (turai),peeled and cut into 1/2 inch cubes
    400 grams
  • Poppy seed paste (khuskhus) ,soaked
    2 tablespoons
  • Oil
    2 tablespoons
  • Cloves
    2
  • Onions,chopped
    2 medium
  • Turmeric powder
    1/2 teaspoon
  • Salt
    to taste
  • Green chillies,slit
    3
  • Pure ghee
    2 teaspoons

Method

Step 1


Heat oil in a non stick pan, add cloves and sauté.

Step 2


Grind poppy seeds to a fine paste.

Step 3


Add onions to the pan and sauté till lightly browned. Add ridge gourd, turmeric powder and salt and mix. Cover and cook for 2-3 minutes.

Step 4


Add ground paste and mix well. Cover and cook on medium heat. Add green chillies and mix and cook till gourd is done.

Step 5


Drizzle pure ghee and serve hot.

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