5 from 8 votes

Jhinge Posto is a delicious and traditional Bengali dish that features tender ridge gourds (jhinge in Bengali) cooked in a creamy and nutty poppy seed paste (posto).

This dish is a popular vegetarian preparation in Bengali cuisine and is known for its unique blend of flavors and textures.

The star ingredient of Jhinge Posto is posto, which refers to poppy seeds. Poppy seeds are an essential component of many Bengali recipes and add a rich, nutty flavor to the dishes.

In Jhinge Posto, the poppy seeds are ground into a fine paste, creating a creamy base that coats the ridge gourd slices.

Table of Contents

Key Takeaways:

Jhinge Posto is a traditional Bengali dish featuring ridge gourds cooked in creamy poppy seed paste.

It’s a popular vegetarian dish known for its nutty, creamy, and slightly spicy flavors.
The star ingredient is poppy seeds (posto), which add richness to the dish.
The dish is flavored with spices like mustard oil, nigella seeds, and green chilies, and it has a vibrant yellow hue from turmeric.

Jhinge Posto pairs well with steamed rice and can also be served with other Bengali favorites like dal and fish curry.

The Ingredients

Jhinge or ridge gourd: 1 kg (cut into roundels & cleaned)
Posto or poppy seeds paste: 5 tbsp (grounded with 6 green chilis + 1tbsp cashew nut+ ½ tbsp salt+ little bit of water)

Green chilis: 2 pieces (slitted)
Dry red chili: 1 piece
Nigella seeds: ½ tbsp

Turmeric powder: ½ tbsp
Sugar: ½ tbsp
Mustard oil: 3 tbsp

Salt to taste

How to Cook Jhinge Posto Recipe (Step by Step Images)?

Preparing the Ridge Gourds:

1. Take 1 kg of ridge gourds and cut them into roundels. Clean the pieces and set them aside.

Preparing the Poppy Seed or Posto Paste:

2. Make a posto (poppy seed) dry paste by grinding 5 tbsp of poppy seeds. Then add 6 green chilis, 1 tbsp of cashew nuts, ½ tbsp of salt, and a little bit of water. Grind altogether to form a smooth creamy paste.

Starting the Cooking Process:

3. Heat 2 tbsp of mustard oil in a wok. Once the oil is hot, add ½ tbsp of nigella seeds and 1 dry red chili. Sauté until a pleasant aroma is released.

(Expert tip: Adjust the amount of oil as per your preference)

4. Add the ridge gourds to the wok and mix them well. Cover the wok and allow them to cook.

5. Uncover the lid. Continue cooking over high heat. Incorporate the poppy paste into the ridge gourds and mix everything thoroughly. Sprinkle in ½ tbsp of turmeric powder and 1 tbsp of salt. Mix the ingredients thoroughly.

Adding Liquid and Finalizing:

6. Pour in ½ cup of water, and then cover the wok for 5 minutes to let the dish cook.

(Expert tip: Adjust the amount of water according to your desired gravy consistency.)

7. After 5 minutes, add ½ tbsp of sugar and 1 tbsp of mustard oil. Introduce slitted green chilis and cover the wok. Turn off the flame.

8. Jhinge posto is ready.

9. Transfer Jhinge posto to a serving bowl

Pro Tips for Making Best Jhinge Posto

Fresh Ingredients: Use fresh ridge gourds and high-quality poppy seeds for the best results. Fresh ingredients enhance the flavor of the dish.

Soak Poppy Seeds: Soak the poppy seeds in water for about 30 minutes before grinding. This makes it easier to achieve a smooth paste.

Adjust Spice Level: Customize the spiciness by adjusting the number of green chilies according to your taste preferences. Be cautious with the heat if you prefer a milder dish.

Mustard Oil Flavor: The distinct flavor of mustard oil is essential in Bengali cuisine. If you find it too strong, you can heat the oil until it smokes, then cool it before using it to mellow the taste.

Consistency Control: Add water gradually to control the thickness of the gravy. Some prefer it thicker, while others like it with more gravy.

Sugar Balance: Adjust the amount of sugar to balance the flavors. It should provide a subtle sweetness without overpowering the dish.

What to Serve with Jhinge Posto?

Here are some traditional options to serve with Jhinge Posto:

Steamed Rice: The most common and traditional way to enjoy Jhinge Posto is with steamed white rice. The creamy and nutty poppy seed paste of Jhinge Posto complements the rice beautifully, creating a comforting and satisfying meal.

Chapatis or Parathas: If you prefer bread over rice, you can serve Jhinge Posto with chapatis (Indian flatbreads) or parathas. These bread options provide a different texture and are equally delicious with the dish.

Luchi: Luchi, deep-fried Bengali bread, is another excellent choice. The crispy and airy texture of luchi contrasts nicely with the creamy Jhinge Posto.

Dal (Lentil Curry): A side of Bengali dal (lentil curry) pairs wonderfully with Jhinge Posto. The lentil curry adds a protein element to the meal and complements the flavors of the dish.

Begun Bhaja (Fried Eggplant Slices): For a Bengali feast, consider serving Jhinge Posto alongside Begun Bhaja, which consists of thin slices of fried eggplant. The crispy eggplant and creamy Jhinge Posto create a delightful combination.

How Does Jhinge Posto Taste?

Jhinge Posto is known for its unique and delightful taste that combines several distinct flavor elements. Here’s how Jhinge Posto typically tastes:

Nutty: The creamy and nutty flavor of poppy seeds (posto) is the star of this dish. Poppy seeds have a mild, nutty taste that infuses the entire dish with richness.

Creamy: The ground poppy seed paste creates a creamy and slightly thick texture that coats the tender ridge gourd slices. This creaminess adds a smooth and luxurious feel to each bite.

Mildly Spicy: Jhinge Posto is typically mildly spicy due to the use of green chilies. The heat level can be adjusted to your preference by varying the number of green chilies added.

Earthy: The use of nigella seeds (kalo jeera) imparts an earthy and slightly bitter flavor to the dish. This earthiness adds depth to the overall taste.

Slightly Sweet: A touch of sugar is often added to balance the flavors. It provides a subtle sweetness without making the dish overly sweet.

Aromatic: Mustard oil, used both for cooking and as a finishing touch, contributes to the aromatic quality of Jhinge Posto. The oil has a pungent and distinct aroma that enhances the overall experience.

Turmeric Hue: The use of turmeric powder not only adds a vibrant yellow color to the dish but also contributes a warm and earthy flavor.

Jhinge Posto Alternatives

If you’re specifically looking for alternatives to Jhinge Posto that include posto (poppy seeds) as a key ingredient, here are some popular Bengali dishes that fit the bill:

Aloo Posto: Aloo Posto is one of the most beloved Bengali dishes. It features potatoes cooked in a creamy poppy seed paste, seasoned with green chilies and mustard oil. The creamy and nutty texture of posto makes this dish rich and flavorful.

Kumro Posto: Kumro Posto is another vegetarian dish where pumpkin (kumro) is cooked in a poppy seed paste. It’s similar in preparation to Aloo Posto but with the addition of sweet and tender pumpkin pieces.

Potoler Posto: Potoler Posto is made with pointed gourds (potol) cooked in a poppy seed paste. The combination of poppy seeds and potol creates a unique flavor profile that’s both creamy and slightly crunchy.

Dim Posto: Dim Posto is a Bengali egg curry where boiled eggs are simmered in a creamy poppy seed and mustard paste gravy. It’s a delightful alternative for those who enjoy eggs.

Shorshe Posto Maach: For seafood enthusiasts, Shorshe Posto Maach features fish (typically mustard fish or rohu) cooked in a sauce made from both mustard seeds and poppy seeds. The combination of these two seeds creates a tangy and nutty flavor.

Postor Bora: While not a main dish, Postor Bora are poppy seed fritters that can be served as a snack or appetizer. Poppy seeds are mixed with spices and gram flour, then deep-fried to make crispy fritters.

These posto-based alternatives offer a range of flavors and ingredients while maintaining the nutty and creamy essence of poppy seeds. They are all wonderful examples of the rich and diverse cuisine found in West Bengal, India.

Recipe Card:

Conclusion

Jhinge Posto is an authentic Bengali dish prepared with jhinge, which are ridge gourds, and posto paste made with poppy seeds and cashews, creating a creamy gravy.

The entire recipe is highly delectable and tastes amazing with steamed rice and hot chapatis.