Name: Jhinge Posto / Sponge Gourd Sabzi With Poppy Seeds And Coconut recipe by Paramita Majumder at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Sponge gourd - 4 large; Potato - 1, cut in small cubes; Panchphoron - 1 tsp; Poppy seeds - 2 tbsp; Green chilli - 2=3; Grated coconut - 1 tbsp; Salt to taste; Turmeric powder - 1/3 tsp; Chilli Powder - 1/2 tsp; Red chilli dry - 1

ABOUT Jhinge Posto / Sponge Gourd Sabzi With Poppy Seeds And Coconut RECIPE

This is an all time favorite Bengali recipe tat is delicious and healthy too.

Ingredients Serving: 4

Sponge gourd - 4 large
Potato - 1, cut in small cubes
Panchphoron - 1 tsp
Poppy seeds - 2 tbsp
Green chilli - 2=3
Grated coconut - 1 tbsp
Salt to taste
Turmeric powder - 1/3 tsp
Chilli Powder - 1/2 tsp
Red chilli dry - 1

Instructions

Wash, peel and cut sponge gourd in rings. Cut potato in cubes.
Heat oil in a nonstick pan, add chopped ginger, dry red chilli and fry. Add chopped potato to the frying pan, fry until brown. Add sponge gourd to the pan with turmeric powder and salt, cover and cook for 10-12 minutes.
Soak poppy seeds in warm water for 15-20 minutes. Then grind the poppy seeds to smooth paste with coconut and green chilli.
Now add poppy seeds paste. No need to add water as the sponge gourd leaves a lot of water.
Cover and cook for 5 mins or until the vegetables are cooked, stir in between.
Now remove the cover to let the water evaporate, continue to cook on medium heat and stir carefully.
Turn off the gas and serve hot with rice.

Similar Recipes