Go Back

Jhinge Posto

Jhinge Posto is a popular Bengali side dish recipe. Ridge gourd simmered in thick khus khus paste is a simple sabzi with amazing flavours, although minimal spices are used. The mustard oil imparts a sharp flavour to ridge gourd posto.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Bengali
Servings: 3
Calories: 39kcal
Author: Shil

Ingredients

  • Ridge gourd/Jhinge – 4
  • Poppy seeds – 2 tbsp
  • Green chilli -1
  • Kala jeera/Onion seeds – ¼ tsp
  • Salt – ¼ tsp
  • Turmeric – 1/8th tsp
  • White oil – ½ tbsp
  • Mustard oil – ¼ tsp

Instructions

  • 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.