Jhinga Posto (ribbed gourd curry with poppy seeds)

Jhinga Posto (ribbed gourd curry with poppy seeds)

Ingredients:

Preparation:

  1. Heat the oil in a pan, give the panch-phoran for sauté.
  2. Add potato and jhinga & fry it untill light brown.
  3. Add grated coconut and poppy seeds paste & stir well.
  4. Add chilli, salt and sugar to taste.
  5. Add water and cook it for 5-10 min.
  6. When the gravy becomes thick the dish is ready.
  7. Serve Jhinga posto with Plain rice and Mung
    dal
    .

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