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Ridge Gourd with Poppy Seeds

22 Jul

Beerakaya Gasagasala Kura.

Jhinge posto is one of the common dishes of Bengali cuisine apart from aloo posto where jhinge is ridge gourd and posto is poppy seeds. Mustard oil is tempered with panch phorna and ridge gourd and onion is added to the oil. Ridge gourd is and cooked along with onion in poppy seeds and mustard seeds paste until soft.
Makes: 2 Cups of Jhinge Posto


Ridge Gourd 10 inch long
Onion 1
Poppy Seeds 2 tbsps
Mustard Seeds 1 tsp
Green Chillies 4
Panch Phoran 1/2 tsp
Salt to taste
Mustard Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Soak poppy seeds in 2 tbsps of hot water for more than an hour.
Remove stems, wash and roughly chop green chillies.

Grind soaked poppy seeds with mustard seeds and green chillies into smooth paste adding little water.

Heat oil in a pan, add panch phoran.
Once panch phoran releases its aroma or starts to crackle, add ridge gourd pieces, onion and salt.
Fry for a minute or two and stir in ground poppy seeds paste and 3 /4 th cup of water.
Cook covered on low flame till ridge gourd pieces are soft.
Stir occasionally, add more water if required and cook covered till done.
Uncover and stir fry for a minute or two to evaporate any excess moisture.
Serve ridge gourd with poppy seeds over plain steamed rice.
Notes: Make sure ridge gourd pieces are cooked well before removing from heat.

Suggestions: If ridge gourd pieces are not cooked, add few more tablespoons of water and cook covered till done.
Variations: Cumin seeds powder, coriander powder, red chilli powder or garam masala powder can be added to the tempering for extra spice. Little big of sugar and dollop of ghee is generally added to posto at the end of cooking process.
Other Names: Ridge Gourd Posto, Jhinge Posto, Jinge Posto.