Jhinge Posto Recipe | Ridge Gourd Recipe with Poppy Seeds

5 from 8 votes
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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.

Jhinge Posto

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.

Cut ridge gourds pieces

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.

Making poppy seed paste with green chili, salt,cashew nut and water

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)

Sauteing nigella seeds and dry red chili

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

Adding the ridge gourds to the wok and mix

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 poppy paste into the ridge gourds and mix everything

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.)

Adding water, and then covering the wok

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.

Adding sugar and mustard oil

8. Jhinge posto is ready.

9. Transfer Jhinge posto to a serving bowl

Transferring 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.

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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 Featured Image

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.

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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:

Jhinge Posto Featured Image

Jhinge Posto | Ridge Gourd Recipe with Poppy Seeds

By Mita Mondal
Jhinge Posto is a traditional Bengali dish that features tender ridge gourds (known as "jhinge" in Bengali) cooked in a creamy and flavorful poppy seed paste, known as "posto."
5 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 179 kcal

Ingredients
  

  • 1 kg Ridge gourd (cut into roundels & cleaned)
  • 2 pieces Green chili (slitted)
  • 1 piece Dry red chili
  • ½ tbsp Nigella seed
  • ½ tbsp Turmeric powder
  • ½ tbsp Sugar
  • 3 tbsp Mustard oil
  • Salt to taste

Poppy Seep Paste

  • 5 tbsp Poppy seed
  • 1 tbsp cashew nut
  • 6 pieces green chili
  • ½ tbsp Salt
  • 3 tbsp Water

Instructions
 

  • Preparing the Ridge Gourds:
    Start by gathering 1 kg of fresh ridge gourds. Slice them into round pieces and ensure they are thoroughly cleaned. Set these aside.
  • Preparing the Creamy Poppy Seed Paste (Posto):
    Create a smooth posto (poppy seed) paste by following these steps:
    Grind 5 tbsp of poppy seeds into a fine powder.Add 6 green chilis, 1 tbsp of cashew nuts, ½ tbsp of salt, and a small amount of water.
    Blend everything together until it forms a creamy and uniform paste.
  • Initiating the Cooking Process:
    Heat up 2 tbsp of mustard oil in a wok until it's hot. Then, add ½ tbsp of nigella seeds and 1 dry red chili. Sauté them until a delightful aroma fills the kitchen.
    (Pro tip: Adjust the quantity of oil according to your preference.)
    Introduce the sliced ridge gourds into the wok and thoroughly mix them. Cover the wok and let the gourds cook.
    After a while, remove the lid and continue cooking over high heat. Now, it's time to incorporate the creamy poppy paste into the cooking ridge gourds. Make sure to mix everything thoroughly. Don't forget to sprinkle in ½ tbsp of turmeric powder and 1 tbsp of salt. Blend these ingredients to create a harmonious mixture.
  • Adding Liquid and Finalizing:
    Gradually pour in ½ cup of water. Then, cover the wok once more and allow the dish to cook for about 5 minutes.
    (Pro tip: Adjust the amount of water as per your desired gravy consistency.)
    After the 5-minute mark, add ½ tbsp of sugar and 1 tbsp of mustard oil. Also, introduce slitted green chilis to enhance the flavor. Cover the wok and turn off the flame.
    Congratulations! Your Jhinge posto is now ready to be enjoyed.
    Carefully transfer the delectable Jhinge Posto to a serving bowl, and savor the flavors of this traditional Bengali dish.

Video

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Notes

Selecting Ridge Gourds: Choose fresh and tender ridge gourds for the best results. Look for gourds that are firm, smooth, and free from blemishes.
Soaking Poppy Seeds: Soak the poppy seeds in water for about 30 minutes before grinding them. This helps in achieving a smoother paste and ensures the poppy seeds blend well with the other ingredients.
Customizing Spice Level: Adjust the number of green chilies to control the spiciness of the dish. If you prefer it milder, reduce the number of chilies, and if you like it spicier, add more.
Mustard Oil Preparation: Mustard oil is essential for the authentic Bengali flavor. To reduce its pungency, you can heat the oil until it starts to smoke, then cool it before using it in the recipe.
Consistency Control: Add water gradually while cooking to control the thickness of the gravy. Some prefer a thicker consistency, while others like more gravy. Adjust it to your liking.
Balancing Sweetness: The addition of sugar should provide a subtle sweetness that balances the flavors. Adjust the amount of sugar to achieve the desired level of sweetness without making the dish overly sweet.
Visual Appeal: The vibrant yellow color of Jhinge Posto comes from turmeric powder. Ensure you incorporate it evenly for an appealing presentation.
Serving Suggestions: Jhinge Posto pairs wonderfully with steamed rice, chapatis, parathas, or luchi (deep-fried Bengali bread). Consider serving it with traditional Bengali sides like dal, fried eggplant slices (Begun Bhaja), or fish curry for a complete meal.
Storage and Reheating: Jhinge Posto can be refrigerated for a day or two. Reheat it gently on low heat to prevent the poppy seed paste from separating. Add a splash of water if needed to adjust the consistency.
By keeping these recipe notes in mind, you can create a delicious and authentic Jhinge Posto with the perfect balance of flavors and textures. 

Nutrition Info (Estimation Only)

Nutrition Facts
Jhinge Posto | Ridge Gourd Recipe with Poppy Seeds
Amount per Serving
Calories
 
179
Calories from Fat 117
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
6
g
Cholesterol
 
2
mg
1
%
Sodium
 
816
mg
35
%
Potassium
 
219
mg
6
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
Vitamin A
 
29
IU
1
%
Vitamin C
 
11
mg
13
%
Calcium
 
171
mg
17
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

You May Also Like:  Papaya Curry Recipe

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

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