As I have mentioned in my earlier many posts that I am a ‘Ghoti’ (having origin in West Bengal). And like any other ‘Ghoti’, I love ‘Posto’ (Poppy Seeds). In our house we make ‘posto’ with every possible vegetable both in winter and summer. Summer is the season when all the vegetables available in market are full of water content. When these vegetables are cooked with ‘posto’ or poppy seed paste it tastes divine. To me, those who haven’t tasted ‘posto’ of Bengali cuisine have missed a major part of Bengali cuisine. This particular dish… ‘Jhinge Posto’ can be cooked both vegetarian and non vegetarian version. Since I personally don’t like the earthy smell of ‘jhinge’ or ridge gourd, I add some onion. You can always cook without adding onion. This curry goes very well with plane steamed rice. I make this curry quite often in my home during summer.
- 1 (Big) Jhinge or Ridge Gourd
- 1 (Medium) Potato
- 1 (Medium) Onion
- 5 Tbsps Poppy Seed
- 1 Red Whole Chilli
- 2 – 3 Green Chilli
- ¼ tsp Red Chilli Powder – (Optional)
- to taste Salt – According
- 3 Tbsp Mustard Oil
- Soak the poppy seeds in water for 20-30 minutes.
- Scrape the skin of ridge gourd and chop them in ½” thick pieces. Peel and cut the potatoes in thin small pieces. Thinly chop the onion.
- Grind soaked poppy seeds adding a whole red chilli with water into a thick paste.
- Heat 3 Tbsp mustard oil. Add chopped onion fry till they become translucent.
- Add chopped potato and fry till those are almost done.
- Next add ridge gourd. Mix well. You’ll see that after adding ridge gourd in the pan the ridge gourd releases water. The curry will be cooked in the same juice, you need not to add any water. Cover and cook till the ridge gourd is almost done.
- Next add poppy seed paste, salt and chilli powder. Mix very well. Let it cook for another 4-5 minutes.
- Now drizzle 1 tsp mustard oil and green chillies. Mix very well.
- Cover and let it rest for 5-10 minutes.
- Serve with steamed rice only.