Jhinge Posto

(Ridge Gourd in Poppy Seed Paste)


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Serving - 4 persons


Posto/Poppy seeds - 1/2 cup

Jhinge/Ridge Gourd - 600 g, cut into 1 inch long pcs

Kalonji - 1/2 tsp

Green Chillies - 2

Turmeric - 1/4 tsp

Red Chilli powder - 1/4 tsp (optional)

Salt - To taste

Mustard Oil - 1 tbsp

White Oil - 2 tbsp











  1. For processing the poppy seeds/posto (especially in the US) - soak in 1/2 cup water for at least 6 hours. The more time for soaking, easier is the grinding.

  2. Grind as a tight paste with as little water as possible, salt and chillies. Traditionally posto is ground in a sheel nora in India.

Cooking procedure:

  1. Heat white oil in kadhai.

  2. Add kalonji and let splutter for 30 sec

  3. Add jhinge/ridge gourd and fry for 1 min.

  4. Add turmeric, chilli powder, and salt. Fry on medium heat till jhinge/ridge gourd becomes soft (about 10-15 min). Do not add water since frying jhinge will release the water from the vegetable.

  5. Once the jhinge pieces are cooked, add posto/poppy seed paste. Mix well.

  6. Evaporate excess water by turning the heat to high and cooking uncovered. This is a dry preparation.

Serving Suggestions:

Serve hot with rice and dal. Check out the favorite Posto Bata