New Update
/sanjeev-kapoor/media/post_banners/3c6aa22b49803bdda1ce7e07624f2684bf169125c29aff262889d59996786ca8.jpg)
Main Ingredients | Ridge Gourd, Poppy Seeds |
Cuisine | Bengali |
Course | Main Course Seafood |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Jhinga Posto
- 400 grams Ridge Gourd cut into cubes
- 1/2 cup Poppy Seeds soaked overnight
- 2-3 Green chillies finely chopped
- 1 tablespoon Oil
- 4-5 Cloves
- 2 medium Onions finely chopped
- 1/4 teaspoon Turmeric powder
- to taste Salt
Method
- Grind together poppy seeds and green chillies with a little water.Heat oil in a non stick kadai.
- Add cloves and sauté till fragrant. Add onions and sauté lightly.
- Add the ground paste and sauté for 4-5 minutes.
- Add the turai, turmeric powder and salt and mix well.
- Cover and cook on low heat for 8-10 minutes. Transfer into a serving bowl and serve hot.
Nutrition Info
Calories | 466 |
Carbohydrates | 50.5 |
Protein | 13.1 |
Fat | 23.3 |
Other Fiber | Fiber- 26gm |
Advertisment