Jhinge Posto made with ridge gourd and poppy seeds paste is a Bengali niramish ranna recipe. A traditional dish in most Bengali households, ridge gourd posto is a vegetarian preparation that goes well with Biulir dal.
In Bengali, ridge gourd is called Jhinge and sounds quite similar to the Hindi word Jhinga, meaning prawns. Well this dark green ridged vegetable with white flesh and seeds is no way close to those swimming crustaceans.
The dark green vegetable goes by different names – Luffa, Chinese Okra and Sponge Gourd. The vegetable when fully ripened, becomes fibrous. The dried vegetable can then be used as a loofah or sponge.
Posto, or poppy seeds, is a crucial ingredient in Bengali cooking. These tiny seeds pack a powerful punch of flavor and are used in various dishes, from curries to desserts. In Jhinge Posto, poppy seeds provide a rich, nutty taste and a creamy texture that complements the mild flavor of ridge gourd perfectly.
Jhinge or Turai (Hindi) is cooked in posto or poppy seed paste (khuskhus in Hindi) and it’s normally served as a dry accompaniment with rice and curries. Turai cooked with khuskhus paste pairs well with plain rice or chapatti.
A member of the cucumber family, ridged gourd has high moisture content and low saturated fats. The succulent, juicy gourd is a rich source of dietary fibre and serves as an excellent weight loss food.
While the classic Ridge Gourd With Poppy Seeds is a vegetarian delight, there are several variations you can try:
Ridge gourd Posto is typically served as a side dish in Bengali cuisine. Here are some serving suggestions:
Jhinge Posto, a beloved Bengali dish, combines the subtle flavors of ridge gourd (jhinge) with the rich, nutty taste of poppy seeds (posto). This vegetarian delicacy is a staple in many Bengali households, offering a perfect balance of textures and flavors that tantalize the taste buds.
Niramish Jhinge Posto is a no-onion, no-garlic version perfect for those following a strict vegetarian diet.
Anything cooked with posto (poppy seeds) takes on a different dimension. You can cook most vegetables with posto bata. Posto with ridge gourd is an irresistible combination. The poppy seeds give a rich creamy texture to the ridge gourd dish.
Creating this delightful Bengali Ridge Gourd with Poppy Seeds Paste is simpler than you might think. Here’s a step-by-step guide to preparing it:
If you are looking for more ridge gourd/posto recipes, do try out Beerakaya Kobbari and Posto Bora.
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