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
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.
Grind as a tight paste with as little water as
possible, salt and chillies. Traditionally posto is ground in a sheel nora
Heat white oil in kadhai.
Add kalonji and let splutter for 30 sec
Add jhinge/ridge gourd and fry for 1 min.
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
Once the jhinge pieces are cooked, add posto/poppy
seed paste. Mix well.
excess water by turning the heat to high and cooking uncovered. This is
a dry preparation.
Serve hot with rice and dal. Check out the favorite