Jhinge posto – Ridge gourd with poppy seeds

With numerous ‘posto’ recipes on my blog, it is obvious that I love is particular ingredient 😉

So here comes another recipe from the traditional Bengali cuisine 🙂

Jhinge or Ridge gourd as it called, is a summer produce mainly but available almost throughout the year. Posto or poppy seeds have many therapeutic qualities.

source : Google

This is a quick and easy recipe with no frills. Usually served in the second course of a Bengali meal, along with dal (cooked lentils), and steamed rice.

Here’s what I did…………

INGREDIENTS

500 gms – jhinge / ridge gourd

1 1/4 tbsp – poppy seeds

2 nos – green chili

1/2 tsp – tumeric powder (optional)

1 tsp – sugar

1 cup – warm water

2 tsp – oil

pinch of nigella seeds

salt to taste

METHOD

Soak the poppy seeds in a cup of warm water for 10 mins. Grind the the seeds to one green chili to a smooth paste.

Peel the gourds and dice them. Rinse them.

Heat oil in a wok and temper with nigella seeds. Add the diced gourds and tumeric powder (optional) and fry for a couple of minutes.

Pour in the poppy paste and add the remaining chili, whole. Lower the heat. Add sugar and salt to taste. Cover and cook till the gourd softens. Increase the flame and dry up the gravy to thick sauce consistency or completely dry.

Take it off fire.

Serve at room temperature with cooked lentils and rice.

Happy cooking !! 🙂

Cheers !! 😀

 

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