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Jhinge Posto / Sponge Gourd Sabzi With Poppy Seeds And Coconut

May-21-2017
Paramita Majumder
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Jhinge Posto / Sponge Gourd Sabzi With Poppy Seeds And Coconut RECIPE

This is an all time favorite Bengali recipe tat is delicious and healthy too.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Assam and North East
  • Stir fry
  • Side Dishes
  • High Fibre

Ingredients Serving: 4

  1. Sponge gourd - 4 large
  2. Potato - 1, cut in small cubes
  3. Panchphoron - 1 tsp
  4. Poppy seeds - 2 tbsp
  5. Green chilli - 2=3
  6. Grated coconut - 1 tbsp
  7. Salt to taste
  8. Turmeric powder - 1/3 tsp
  9. Chilli Powder - 1/2 tsp
  10. Red chilli dry - 1

Instructions

  1. Wash, peel and cut sponge gourd in rings. Cut potato in cubes.
  2. Heat oil in a nonstick pan, add chopped ginger, dry red chilli and fry. Add chopped potato to the frying pan, fry until brown. Add sponge gourd to the pan with turmeric powder and salt, cover and cook for 10-12 minutes.
  3. Soak poppy seeds in warm water for 15-20 minutes. Then grind the poppy seeds to smooth paste with coconut and green chilli.
  4. Now add poppy seeds paste. No need to add water as the sponge gourd leaves a lot of water.
  5. Cover and cook for 5 mins or until the vegetables are cooked, stir in between.
  6. Now remove the cover to let the water evaporate, continue to cook on medium heat and stir carefully.
  7. Turn off the gas and serve hot with rice.

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