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 favorite 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 flavor. It is an absolute delicacy that goes extremely well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare it.
- 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
Heat oil and temper with nigella seeds. Sauté for a few seconds and then add the onion and chopped ginger. Stir fry for 2-3 minutes.
Add the chopped ridge gourd, salt and turmeric powder. Sauté for 4-5 minutes. Add the poppy seeds paste and 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. Switch off the flame and serve with plain steamed rice or as a side dish with chapattis.
Heat oil & temper with nigella seeds. Sauté few seconds & add onion &
chopped ginger. Stir fry for 2-3 minutes.
Add chopped ridge gourd, salt & turmeric powder. Sauté for 4-5 minutes.
Add poppy seeds paste & fresh chilies. Mix well & sauté for a minute.
Add 1 cup water & 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 chapattis.
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