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.

9. Garnish and serve with Rotis / Rice 

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