Jhinge Posto, Ridge Gourd with Poppy Seeds  

jhinge-posto

Those who love posto will love to have this recipe. It is very simple and easy to cook which is prepared by East Indian States. Whenever I am tired I always try to make this quick recipe.

Serving Size: 3

Cooking Time: 30 mins

Ingredients:
  1. 250 gm Jhinge
  2. 3 tbsp Posto
  3. 1 Potato
  4. Coconut
  5. 1 tsp Turmeric Powder
  6. Salt to taste
  7. Sugar to taste

Cooking procedure:
ridge-gourd

Peel Jhinge and then cut length wise in half
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Cut again into small circles of quarter inch and potato also into small pieces

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Soak poppy seeds for 6hrs.
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Put the poppy seeds and coconut into the the container of a clean coffee grinder
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Heat oil in non stick kadai and fry the Potato.
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Then add the Jhinge , turmeric powder, salt, sugar and stir well. Add posto paste . Cook on a medium flame. Add water as required. Cover the pan till Jhinge is cooked. Now preparation is ready .
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Serving Suggestions:
Serve Jhenge Posto with steamed rice.
jhinge-posto

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