Wash and peel the ridge gourd. Cut into ¼” pieces.
Soak the poppy seeds in warm water for about 15 minutes and then grind to a thick paste with green chilli, using very little water (the longer you soak khuskhus, the easier it is to grind). Traditionally, a shil nora or a flat stone mortar and pestle is used to grind poppy seeds.
Heat oil in a kadai and temper with kala jeera.
When it starts to splutter, add the cut ridge gourd pieces and sauté for 1-2 minutes.
Sprinkle salt and turmeric. Stir well and cook uncovered for 10 minutes on medium heat. The ridge gourd will release a lot of water so there’s no need to add water.
Once all the moisture has evaporated and the jhinge is cooked, tip in the posto paste.
Mix well and simmer for 1-2 minutes, stirring continuously till the poppy seed paste is well incorporated.
Drizzle some mustard oil on top of the turai posto and remove.
Serve Bengali Jhinge Posto with rice and dal.