Jhinge Posto

Ridged gourd cooked in a poppy-seed masala

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

Bengalis use poppy seeds extensively. The seeds are usually soaked and then ground into a milky paste that helps thicken curries. Traditionally, the seeds are ground in a stone mortar with a pestle, but in the modern kitchen electric grinders are the norm.

Ingredients

  • 2 tablespoons white poppy seeds
  • 3 green chiles, stemmed and chopped
  • ¾ teaspoon

Method

  1. Soak the poppy seeds in ½ cup (100 ml) water for 30 minutes. Drain and place in a spice grinder with the chiles and ¼