Wednesday, June 10, 2015

TURAI POSTO / JHEENGEY POSTO / RIDGE GOURD CURRY BENGALI STYLE


Bengali Posto is a preparation made with poppy seed paste. You can make posto with only vegetables or even sea food mixed with veggies. This simple curry has amazing flavours though very little spices are used. Today I made ridge gourd posto which is called jeengey posto in Bengali language. Ridge gourd is a taste less vegetable and acquires the taste with whatever it is cooked.  It really turned out awesome with the panch phoran and poppy seeds paste. Hubby dear complimented that this preparation of turai has been the best so far among various others that I usually prepare. Traditionally mustard oil is used in Bengali Cuisine but I had to do without it as we don't get it in Brazil. If you think mustard oil is too strong you can use half and half to balance the taste.


Ingredients:
Turai / Ridge gourd ..... 4-5 (peeled and cut into pieces)
Onion .................... 1 (sliced )
Green chilli ......... 1
Poppy seeds ........ 2-3 tbsps
Panch phoran .... 1 tbsp 
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp
Salt ............ to taste 
Sugar .......... 1 tsp (skip if you don't like )
Mustard oil .....  3 tbsps (or use half with normal cooking oil )
Coriander leaves .. to garnish

Panch Phoran / Bengali 5 spice mix 
Mix together equal amount of the following:
Mustard seeds / sarson
Fennel seeds / saunf
Nigella seeds / onion seeds / kalaunji
Cumin seeds / jeera
Fenugreek seeds / methi dana


Method:


1. Heat oil. Reduce the flame and add the panch phoran. 







2. Add the turmeric powder and red chilli powder.







3. Add the onions and saute until translucent.







4. Now add the cut turai pieces and salt. Saute it.







5. Keep stirring until the water from the turai dries up.







6. Blend the poppy seeds with water to make a paste.







7. Now stir in the posto paste, and simmer after mixing.







8. Stir carefully couple of times and it should be done in 4-5 minutes.






Garnish and serve with rotis / puris / rice

Linking to :
Monthly Masala Link Party @ Whitbits Indian Kitchen


11 comments:

  1. My favourite with masoor or urad dal

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  2. Another gem from your kitchen. I like the addition of poppy seeds to this curry.

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  3. posto curry looks delicious, love to try it.

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  4. Nice curry,flavorful and delicious.

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  5. we made this way, except poppy seeds paste, looks yummy

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    Replies
    1. Even in Sindhi cuisine we don't add poppy seeds ..:)

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  6. Will have to add this to my list of recipes to try! Thanks for linking up to #MonthlyMasala!

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