Jhinge Posto, Ridge Gourd with Poppy Seeds  


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

  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:

Peel Jhinge and then cut length wise in half

Cut again into small circles of quarter inch and potato also into small pieces

Soak poppy seeds for 6hrs.

Put the poppy seeds and coconut into the the container of a clean coffee grinder
Heat oil in non stick kadai and fry the Potato.
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 .

Serving Suggestions:
Serve Jhenge Posto with steamed rice.

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