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Jhinge Posto (Ridge Gourd/Torai in Poppy seed paste)


By MY MOM'S RECIPES (Visit website)

(5.00/5 - 1 vote)


Jhinge or Torai or Ridge gourd is one of my favorite vegetables. Yes....its true...i have heard and met many  people who simply hate the taste of this vegetable...may be an exceptional case, but I love this vegetable.

Posto or Khas-Khas or Poppy seeds is something which will make any dish more tastier, flavorful and rich. I still remember when we use to have this posto or khas-khas only during winters...but when I came to Kolkata after marriage, I saw my Mom-in-Law using posto/khas-khas in many of the dishes and I simply loved the taste... or as i mentioned earlier...it adds more flavor to the dish. The best combinations are with Potatoes i.e Aloo-Posto, or with Okra i.e Bhindi-Posto or with many of the fresh-water fishes.

The only thing to remember is to soak posto in warm water for minimum 30 minutes prior to cooking.











Ingredients:




1/2 cup Posto/Poppy Seeds





3-4 medium Jhinge/Ridge Gourd, peeled and washed.





1/2 tsp Kala Jeera/Kalongi





3-4 small Green Chilis





1/4 tsp Turmeric powder





Salt - To taste





1/4 tsp Red Chili powder





2 tablespoon Mustard oil





Few Cilantro leaves to garnish

Directions:




Soak the posto in warm water for atleast 30 minutes. Grind to fine paste with 2 green chilis, a pinch of salt and very little water.





Cut the peeled ridge gourd lengthwise and then chop into 1 inch long pieces {should be a half-moon sized shape}





Heat mustard oil in a pan. Add Kala jeera and let it sputter, few seconds.





Add the ridge gourd slices and saute for 5-7 minutes.





Add poppy seeds paste, turmeric powder, red chili powder and salt. Mix well and fry on medium heat again for 5-7 minutes.





Add a little water, if required, cover the pan and cook on simmer for 10-12 minutes till the ridge gourd becomes soft and the posto is completely cooked.





Evaporate excess water by cooking uncovered on high heat for 2-3 minutes.





Sprinkle a little mustard oil and chopped cilantro on top for extra flavour and remove from heat.





Serve with steamed rice.

Good chefs always taste theie recipe....Go ahead.....and say WOW!!!!






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