One more basic posto recipe which is a very regular in my kitchen but for some unknown reason, I am yet to write the recipe. This is from one of my fav cookbook and quite different from a traditional aloo jhinge posto . Usually posto is cooked in mustard oil, the way it has been cooked here. But for this Jhinge Posto recipe, I have used white oil and end up with adding some ghee. The taste is different. If you are too traditional, I would suggest you try this recipe instead of this version of jhinge posto. On the otherhand, if you are adventurous, please go ahead and let me know which version you loved most.
Ingredients for Jhinge Posto
- Jhinge or ridgegourd – 500 gm
- Posto or poppy seed – 2 tbsp
- white sesame seed – 1 tbsp
- Green chili – 5
- Methi or fenugreek seeds – 1/2 tsp
- White oil for cooking
- Salt and turmeric – as required
- Kashmiri chili powder – 1/2 tsp
- Sugar – 1 tsp
- Ghee – 1 tsp
How to make Jhinge Posto
Heat oil in a pan and temper it with methi or fenugreek seeds.
Next add the ridgegourd. You must peel it and cut them into cubes. Please don’t throw away the peels, you can make bharta out of it. Sprinkle some salt, turmeric and kashmiri chili powder and mix well.
Cook covered over low heat. Ridgegourd will release lot of water and the vegetable will get cooked in it’s own juice.
When veggies are almost cooked, add the poppy seed sesame seed paste. While making the paste, I have added the green chilies too.
Increase the heat and cook by stirring it. The water will evaporate and the dish will become semi dry. Adjust the seasoning. Add the ghee and mix well.
Add two more green chilies and remove from heat. Keep covered for some time.
Serve with plain rice.