Jhinge Posto
Ridge gourd cooked with ground poppy seeds in this classic Bengali combination. The creamy posto paste transforms the humble jhinge into something special. Posto cuisine traces back to colonial Bengal, when farmers forced to grow opium for British trade turned discarded poppy seeds into a culinary tradition that endures today.
Preparation
For processing the poppy seeds/posto (especially in the US) - soak in 1/2 cup water for at least 6 hours. The more time for soaking, easier is the grinding.
Grind as a tight paste with as little water as possible, salt and chillies. Traditionally posto is ground in a sheel nora in India.
Cooking
Heat white oil in kadhai.
Add kalonji and let splutter for 30 sec
Add jhinge/ridge gourd and fry for 1 min.
Add turmeric, chilli powder, and salt. Fry on medium heat till jhinge/ridge gourd becomes soft (about 10-15 min).
Do not add water since frying jhinge will release the water from the Once the jhinge pieces are cooked, add posto/poppy seed paste. Mix well.
excess water by turning the heat to high and cooking uncovered. This is a dry preparation.
Serving Suggestions
Serve hot with rice and dal. Check out the favorite
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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