New launch: PodisFree delivery on orders above ₹3492,392 recipes, free to browse and cook
Cookd
Jhinge Posto (Ridge Gourd in Poppy Seed Paste)Cook
Jhinge Posto (Ridge Gourd in Poppy Seed Paste)
AI image

Jhinge Posto (Ridge Gourd in Poppy Seed Paste)

  • 40 min
  • mild
  • Serves 4

Prep 15 min · Cook 25 min

Start cooking

7 steps, one at a time. Big words for every step, and a timer where a step waits.

Shop

Also known as jhinge posto, jhinga posto, turai posto · Veg · Dry sides

Dry sidesVeganGluten-freeDairy-free

Jhinge posto is ridge gourd and potato cooked in mustard oil with a smooth poppy seed and green chilli paste. Mild Bengali side, serves 4, 40 min and soaking.

Low calorie

Ingredients

11 items

4 people
  • Poppy Seeds50 grams
  • Water, For Soaking100 ml
  • Ridge Gourd500 grams
  • Potato, Cubes150 grams
  • Green Chilli12 grams
  • Water, For Grinding60 ml
  • Mustard Oil3 tbsp
  • Kalonji1 grams
  • Turmeric Powder½ tsp
  • Salt1 tsp
  • Water, For Cooking150 ml

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

NutrientPer 1 personAll 4 people
Energy228kcal912kcal
Protein4.6g18g
Carbohydrate16g64g
Fat17g69g
Fibre4.8g19g
Sugar3g12g

Cookd masalas for ridge gourd

Method

  1. 1

    Soak the poppy seeds in 100 ml warm water for 30 minutes.

    Poppy SeedsWater

  2. 2

    Taste a small piece of the raw ridge gourd: if it is bitter, do not use it. Lightly scrape the hard ridges off the gourd and cut it into 2 cm pieces. Peel the potato and cut it into 1.5 cm cubes. Slit 2 of the green chillies and keep 2 whole for grinding.

    Ridge GourdPotatoGreen Chilli

  3. 3

    Drain the poppy seeds. Grind them with the 2 whole green chillies and 60 ml water to a smooth, thick paste.

    Water

  4. 4

    Keep 1 tsp of the mustard oil aside. Heat the rest in a kadai on high flame until it smokes lightly, then lower the flame. Add the kalonji and slit green chillies and fry for 10 seconds. Add the potato and fry for 4 minutes.

    Mustard OilKalonji

  5. 5

    Add the ridge gourd, turmeric powder and salt and mix. Cover and cook on low flame for 8 minutes, until the gourd turns soft and gives out its water.

    Turmeric PowderSalt

  6. 6

    Add the poppy seed paste and 150 ml water and mix. Simmer uncovered for 5 minutes, stirring often, until the paste thickens and coats the vegetables and the potato is cooked.

    Water

  7. 7

    Drizzle the 1 tsp raw mustard oil on top and mix. Switch off the flame. Serve hot with steamed rice and dal.

Before you start

How long does Jhinge Posto (Ridge Gourd in Poppy Seed Paste) take?
40 minutes from start to finish. That is 15 minutes of preparation and 25 minutes of cooking.
How many people does Jhinge Posto (Ridge Gourd in Poppy Seed Paste) serve?
4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Jhinge Posto (Ridge Gourd in Poppy Seed Paste) vegetarian?
Yes. No meat, no fish and no egg.
Is Jhinge Posto (Ridge Gourd in Poppy Seed Paste) spicy?
It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Jhinge Posto (Ridge Gourd in Poppy Seed Paste)?
500 grams Ridge Gourd, 50 grams Poppy Seeds, 150 grams Potato, 12 grams Green Chilli, 1 grams Kalonji, 3 tbsp Mustard Oil, and a few more listed on this page.
Do I need a pressure cooker for Jhinge Posto (Ridge Gourd in Poppy Seed Paste)?
No, it is cooked in an open pot.
How many calories are in Jhinge Posto (Ridge Gourd in Poppy Seed Paste)?
About 228 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tips from other cooks

Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.

Share how it turned out

Add a photo and a line for the next person who cooks it.

0/2000