I have mentioned in my earlier posts of ‘Aloo Posto‘, ‘Potol Posto‘, ‘Jhinge Posto‘ that, I make ‘posto’ with many vegetables to be served as a side dish with dal and rice. Though this ‘Chichinga Posto’ is at the bottom of my list as I do not like ‘chichinga’ or snake gourd much. But adding onion to the curry makes a difference in taste a lot. It takes a little time to dry up the water released from snake gourd, but it is advisable to cook all vegetables in the same juice, adding a little or no water. And it should be cooked in low heat. When the vegetables are cooked just drizzle a teaspoon of mustard oil and sauté for few more minutes to give this curry a final touch!
- 1 Chichinga or Snake Gourd
- 1 (Big) Potato
- 1 (Medium) Onion
- 4 – 5 Tbsps Poppy Seed
- 1 Red Whole Chilli
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- 5 – 6 tsps Mustard Oil
- To taste Salt
- Soak the poppy seeds with dry red chilli in water for 30 minutes. Then grind it in thick paste.
- Peel the potato and cut into thick strips. Lightly scrap the snake gourd or chichinga with back of the knife and cut them in thick strips as potato. Finely chop the onion.
- Heat oil in a pan or kadai. Add chopped onion and fry till they become translucent.
- Add potato pieces and fry till golden.
- Next add chopped snake gourd. Mix well and sauté in low heat. You’ll notice snake gourd releasing water. You need not to add water to cook. Sauté for 5-6 minutes.
- Next add poppy seed paste and mix well. Add a little water , red chilli powder and salt.
- Cover and cook till all vegetables are done.
- Remove cover and drizzle 1 tsp of mustard oil and sauté till all water dries up.
- Remove and serve with dal and steamed rice.