How to Cook Delicious Jhinge posto

Jhinge posto. How to make Jhinge Posto - Ridge gourd cooked with poppy seeds - a Bengali favourite This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen. Main Ingredients : Ridge gourd (turai) (तुरई), Poppy seed paste (khuskhus) (खसखस की पेस्ट) Jhinge Aloo Posto, or Ridge Gourd cooked with potatoes and a poppy seed paste, is one of the most popular vegetarian Bengali delicacies. The dish is cooked in mustard oil and is a summer favourite across Bengal.

Ridge gourd with Onions: Jhinge Posto Bengali recipe. The Jhinge Posto is a traditional Bengali dish with ridge gourd and potatoes. Posto are the white poppy seeds used in Bengali cuisine. You can have Jhinge posto using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Jhinge posto

1. It's 2 of ridged gourd (Turai).
2. Prepare 2 of Potatoes.
3. It's 3-4 tablespoon of poppy seeds paste.
4. It's 1/2 teaspoon of turmeric powder.
5. You need To taste of salt and sugar.
6. Prepare As needed of oil.

Jhinge Posto or Ridge Gourd in Poppy Seed Paste Posto is a Bengali favourite and is essentially a vegetables in a Poppy Seed and Green Chilli Paste. Its beauty lies in its simplicity. You can make it with just potatoes (Aloo Posto) or then use vegetables like Ridge Gourd or Parval (Potol). jhinge posto, jhinge,jhinge alu posto,jhinge posto bengali style, jhinge ranna, jhinge alu recipe, jhinge recipe bengali style, jhinge posto bengali recipe,. Here is another simple and easy veg recipe Jhinge Posto.

Jhinge posto step by step

1. Cut the gourd and the Potatoes into cubes.
2. Add oil in a heated pan add the Potatoes and fry well adding salt and turmeric powder.
3. Add turai slices saute well,keeping on a low flame.
4. Cover it well to get it cooked well.
5. Finally add Poppy seed paste and sugar and mix well.
6. Jhinge posto is ready to be served.

If you are searching new veg recipe ideas then you must try this ridge gourd recipe. Jhinge Aloo Posto (Ridgegourd and Potato in Poppy seed Paste) My daughter had invited one of her friends of Japanese origin for a play-date. While she had sat down for lunch with me we started discussing what I should make for her friend. She instantly replied pointing to what she was having at that time "Jinge Aloo Posto". Boil off the excess water; the consistency of aloo posto should be thick and not watery.