How to make Jhinge Posto - Ridge gourd cooked with poppy seeds – a Bengali favourite

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

Main Ingredients : Ridge gourd (turai) (तुरई), Poppy seed paste (khuskhus) (खसखस की पेस्ट )

Cuisine : Bengali

Course : Main Course Chicken

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Jhinge Posto Recipe Card

Jhinge 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. 

You can also find more Main Course Chicken recipes like Chengfu Chicken, Ceylon Chicken Kari, Chatpata Chicken, Quick Pressure Cooker Chicken.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Jhinge Posto Recipe

  • 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


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.