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.
Servings: 3
Calories: 39kcal
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.