How to make Jhinga Posto (Ridge Gourd with Poppy Seeds)

How to make Jhinga Posto (Ridge Gourd with Poppy Seeds)

Ingredients:

Jhinge – 1, medium sized and tender, light green variety

Posto – 1 tbsp, soaked for 10 minutes

Mustard powder – 1 tsp (can use by Weikfield)

Green chilli – 1 or 2 as per taste, 2 for garnishing

Mustard oil – 2 tbsp

Panch phoron – ½ tsp

Salt – As per taste

Turmeric – ½ tsp

Sugar – Less than ½ tsp

How to make Jhinga Posto (Ridge Gourd with Poppy Seeds)

Piece jhinge into small cubes and keep aside. Prepare a paste of posto, mustard powder, and green chilli, and keep aside. Heat mustard oil. Add panch phoron and let it splutter. Add jhinge, salt, and turmeric. Cover and fry until jhinge is soft. Add the paste. Sauté for a minute or two. Add little water if too tight. Cook until mushy, add sugar, and remove from fire. Keep covered for 30 minutes for all the flavors to come together. Garnish with split green chillies and serve.