JHINGE POSTO

 

" Ridge Gourd with Poppy Seeds ."

 

Serves 6

 

INGREDIENTS

1 Kg- Jhinge ( Ridge Gourd )
Salt For Rubbing the Ridge Gourd
1 No- Onion ( Finely Chopped )
3 Tbsp- Poppy Seeds ( Ground to a Paste )
3 Tbsp- Oil
¼ Tsp- Mustard Seeds
½ Tsp- Red Chilli Paste
½ Tsp- Turmeric Paste
1 Tsp- Salt ( To Taste )
1 No- Whole Red Chilli

 

METHOD

1. Peel Jhinge and then cut length wise in half.
2. Cut again into small circles of quarter inch.
3. Add little Salt to it and leave it aside for sometime to remove out excess water from it.Squeeze out the Water from it.
4. Heat Oil in a Kadhai and then add Mustard Seeds and Whole Red Chilli to it.
5. Add Onions to it and sauté well.
6. Add Ridge Gourd and sauté well.
7. Add Salt,Red Chilli Paste and Turmeric Paste and mix well.
8. Add Poppy Seeds Paste to it and cook well till the Vegetables become dry.
9. Check the Seasoning and adjust accordingly.
10. Serve hot.