Posto is a Bengali favourite and is essentially a vegetables in a Poppy Seed and Green Chilli Paste. Its beauty lies in its simplicity. You can make it with just potatoes (Aloo Posto) or then use vegetables like Ridge Gourd or Parval (Potol). I love Posto in all its forms and am waiting to try Anindita’s Dim Posto.
In fact, I was inspired to make Jhinge Posto after reading it on Anindita’s blog.
For a long time, I would refuse Jhinge-anything offered to me in a Bengali home because I thought it was prawns based. Jhinga in Marathi is Prawns you see! 😀
Time: 30 Mins
- Ridge Gourd, Turai or Jhinge – 1/2 Kg
- Poppy Seeds – 4 tbsp
- Green Chillies – 4
- Mustard Oil – 2 tbsp
- Turmeric – 1/4 tsp
- Cumin Seeds – 1 tsp
- Salt to Taste
- Soak Poppy Seeds in 1/2 cup warm water for 30 minutes.
- Grind the soaked poppy seeds with 3 chillies to a smooth paste.
- Set aside.
- Peel the ridge gourd. Set aside the peel to make the famous Andhra Beerakaya Pachadi.
- Cut the ridge gourd in half along the length.
- Chop each long pieces into 1/4″ pieces.
- Slit the remaining chilli lengthwise.
- In a wok or kadhai, on high heat, heat the mustard oil till it smokes and turns pale.
- Lower the heat and let the oil cool a bit.
- Add the cumin seeds and green chilli.
- Add the ridge gourd pieces.
- Mix well.
- Stir-fry till the ridge gourd softens and the water from the ridge gourd starts to dry up.
- Add the turmeric and mix well.
- Add the poppy seed paste and mix well.
- stir-fry for 2-3 minutes.
- Add 1 cup water and salt.
- Let the Jhinge Posto simmer for about 10 minutes.
- Serve warm with rice or roti!
- Do ensure that you soak poppy seeds well in warm water, otherwise you will have a grainy posto.
- If you are using mustard oil, do heat it till it turns almost transparent; otherwise it will have a bitter taste.