Jhinge Posto (Ridge Gourd Vegetable With Poppy Seeds)
134 20 mins 1 Servings
Jhinge Posto is a classic Bengali dish made with ridge gourd (jhinge) cooked in a mildly spiced poppy seed (posto) paste. This light and flavorful dish has a creamy texture, offering a subtle nutty taste, often served with steamed rice.
Nutritional info
Per Serving: 1 Medium Bowl - 90.0 gm
Nutritional Distribution
Ingredients
Torai
1/3 Diced Cup (34.6368 gm)
Khas Khas
1.5 Tbsp (14.775 gm)
Green Chilli
1.0 Medium (2.14 gm)
Sugar
1/2 Tsp (2.2 gm)
Onion Seed
1/4 Tsp (0.73 gm)
Haldi
1/4 Tsp (0.6 gm)
Salt
1/4 Tsp (1.115 gm)
Mustard Oil
1/2 Tsp (1.37 ml)
Water
As Required (30.0 ml)
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Steps
- Step 1
Heat a pan with 1/2 tsp mustard oil, add 1/4 tsp kalonji, 2 tbsp posto paste, 1/4 tsp haldi, 1/4 tsp salt, 1/2 tsp sugar, a little water and mix well.
- Step 2
Add 1/3 cup diced torai and mix well.
- Step 3
Give it a Nestle twist by adding black sesame seeds
- Step 4
Serve hot with chapati or rice.
Best paired with
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427 calories
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