Easiest Way to Prepare Delicious Ridged gourd coconut poppy seeds roast

Ridged gourd coconut poppy seeds roast. How to prepare Jhinge Posto - Ridge Gourd in Poppy Seed Paste. Jhenge is known as ridged gourd. Those who love posto will love to have this recipe.

Heat the oil in a deep non-stick kadhai and add the. A wide variety of roasted peanuts with coconut juice options are available to you, such as processing type, feature, and material type. The subtle nutty taste of roasted poppy seeds pairs well with the sweetness of sauteed onions and roasted ridge gourd. You can cook Ridged gourd coconut poppy seeds roast using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Ridged gourd coconut poppy seeds roast

1. It's 2 of gourds scraped and cubed.
2. It's 2 tbsp of poppy seeds paste.
3. Prepare 1/2 cup of desiccated coconut.
4. You need 1/2 tsp of turmeric powder.
5. It's To taste of salt and sugar.
6. You need As needed of oil.
7. You need 1 tsp of nigella seeds.
8. Prepare 2 of green chillies chopped.

Lightly spice the dish and you have a fabulous healthy stir fry ready to be relished with rotis or rice. Garlic is an essential ingredient so do not miss out on it. Ridge Gourd is known as peerkangai in Tamil, beerakaya in Telugu and heerekai in Kannada. Many of you would have made peerkangai poriyal (stir fry) Posto or Poppy seeds are an immensely popular ingredient in every Bengali kitchen.

Ridged gourd coconut poppy seeds roast instructions

1. Heat oil temper nigella seeds and green chillies.
2. Add gourd and saute well.
3. Cover it till the moisture dries up.
4. Add salt and turmeric powder and cover.
5. Now add poppy seeds paste and coconut.
6. Mix well adding sugar.
7. Garnish with coconut and serve.

Actually, I have not come across any Bong who does not like it. Poppy seeds and coconut paste used in many vegetarian and non vegetarian dishes. Take a pan and dry roast the poppy seeds on medium flame for long time and keep it aside and transfer it into a blender which has the wet grinder blade. Ridged-gourd stewed in a mild sauce with coconut, green chillies and nigella seeds. A gorgeous-looking traditional Bengali vegetarian dal with roasted yellow mung beans, simmered with cauliflowers, carrots and peas.