Jhinge posto
Jhinge posto, from above
VegVeganWest Bengal

Jhinge posto

Ridge gourd in creamy poppy seed paste. Mild, nutty and surprisingly addictive.

30 minTime
4 gProtein each
mildSpice
Posto country2 chapters · 1 min read

Make it your way

Grandma's wayPosto, chilli, mustard oil. Western Bengal on a plate.
The original
169kcalsame
4 gproteinsame
4 gfibresame
30minutessame

Jhinge posto as Bengal makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ridge gourd (chinese okra, angled loofah)3 medium, peeled and cubed
Potato1 large, small cubes
Poppy seeds (white poppy seeds)4 tbsp, soaked
Mustard oil1½ tbsp
Nigella seeds½ tsp kalonji
Green chilli4
Turmeric (ground turmeric)½ tsp
Saltto taste
Sugar½ tsp

Method

4 steps
  1. 1Grind the soaked poppy seeds with two green chillies and a little water to a smooth paste.
  2. 2Heat mustard oil, add kalonji and slit chillies, then the potatoes. Fry until half done.
  3. 3Add the ridge gourd, turmeric and salt. Cover and cook until soft.
  4. 4Add the posto paste and sugar and stir until it coats everything and the mix is almost dry. Drizzle raw mustard oil.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Jhinge posto: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Macher jhol40 min
With a main Chingri malai curry40 min
To drink Lebu cha6 min
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