Name: Jhinge Posto (Turai / Ridge Gourd in Poppy Seeds Gravy - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 3-4 ridge gourd (turai), chopped; 2-3 tbsp. mustard oil; 1 tsp. nigella seeds; 1 onion, chopped; 1 tsp. finely chopped ginger; 1/4 cup poppy seeds, ground with some water; 2-3 fresh green / red chilies; salt to taste; 1/2 tsp. turmeric powder; 2-3 tbsp. coriander leaves, chopped

ABOUT Jhinge Posto (Turai / Ridge Gourd in Poppy Seeds Gravy - Bengali Style) RECIPE

Poppy seeds is very much relished by most Bengalis and veggies cooked with poppy seeds paste is a popular menu on a Bengali platter. In fact, my favourite indulgence during my India visit is poppy seeds. So I try making various recipes with it. Today let me share 'Jhinge Posto' (Ridge Gourd / Turai in Poppy Seeds Gravy), that I had prepared and subsequently clicked few pics. Very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavour. It is an absolute delicacy that goes extremely well with plain steamed rice or chapati.

Ingredients Serving: 3

3-4 ridge gourd (turai), chopped
2-3 tbsp. mustard oil
1 tsp. nigella seeds
1 onion, chopped
1 tsp. finely chopped ginger
1/4 cup poppy seeds, ground with some water
2-3 fresh green / red chilies
salt to taste
1/2 tsp. turmeric powder
2-3 tbsp. coriander leaves, chopped

Instructions

Heat oil and temper with nigella seeds. Saute for a few seconds and then add the onion and chopped ginger. Stir fry for 2-3 minutes.
Add chopped ridge gourd, salt & turmeric powder. Saute for 4-5 minutes.
Add poppy seeds paste & fresh chilies. Mix well and stir fry for a minute.
Add 1 cup water and simmer, covered till the gravy turns thick.
Add coriander leaves and give it a toss.
Serve with plain steamed rice or as a side dish with chapatis.

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