Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Westbengal · Lunch

Jhinge Posto

Traditional Recipe 14: Jhinge Posto recipe

🧺 Ingredients

• Ridged gourd (jhinge): 500g, cut into 1-inch pieces
• White poppy seeds (khus khus): 50g, soaked 10 minutes
• Mustard oil: 20ml
• Turmeric powder: 0.5 tsp (1.5g)
• Green chillies: 2, slit
• Nigella seeds: 1 tsp (5g)
• Salt: to taste
• Water: 150ml

👩‍🍳 How to make Jhinge Posto

1. Grind soaked poppy seeds with 100ml water to form smooth paste (creamy consistency).
2. Heat mustard oil in a pan over medium-high heat (160°C).
3. Temper nigella seeds for 20 seconds until they crackle.
4. Add green chillies, cook for 10 seconds.
5. Add ridged gourd pieces, stir-fry for 2 minutes until lightly coated with oil.
6. Add turmeric and salt, mix well (30 seconds).
7. Add poppy seed paste, stir gently for 1 minute to coat all pieces.
8. Add water, bring to simmer over medium heat (120°C).
9. Cover partially and cook for 12 minutes, stirring occasionally.
10. Ridged gourd should be tender but not mushy. Gravy should be creamy and coat the vegetable.
11. Serve hot with rice.

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