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Jhinga Posto

Turai cooked with khuskhus paste - a popular Bengali delicacy. This recipe is from FoodFood TV channel

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Jhinga Posto
Main Ingredients Ridge Gourd, Poppy Seeds
Cuisine Bengali
Course Main Course Seafood
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Jhinga Posto

  • 400 grams Ridge Gourd cut into cubes
  • 1/2 cup Poppy Seeds soaked overnight
  • 2-3 Green chillies finely chopped
  • 1 tablespoon Oil
  • 4-5 Cloves
  • 2 medium Onions finely chopped
  • 1/4 teaspoon Turmeric powder
  • to taste Salt

Method

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  1. Grind together poppy seeds and green chillies with a little water.Heat oil in a non stick kadai.
  2. Add cloves and sauté till fragrant. Add onions and sauté lightly.
  3. Add the ground paste and sauté for 4-5 minutes.
  4. Add the turai, turmeric powder and salt and mix well.
  5. Cover and cook on low heat for 8-10 minutes. Transfer into a serving bowl and serve hot.

Nutrition Info

Calories 466
Carbohydrates 50.5
Protein 13.1
Fat 23.3
Other Fiber Fiber- 26gm
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