Jhinga Posto

Jhinga Posto

Ingredients:

Ridge gourd (turai) peeled and cut into 1/2 inch cubes - 400 grams
Poppy seed paste (khuskhus) soaked - 2 tablespoons
Oil - 2 tablespoons
Cloves - 2
Onions chopped - 2 medium
Turmeric powder - 1/2 teaspoon
Salt - to taste
Green chillies slit - 3
Pure ghee - 2 teaspoons

Instructions:

1. Heat oil in a non stick pan, add cloves and saute.

2. Grind poppy seeds to a fine paste.

3. Add onions to the pan and sauté till lightly browned. Add ridge gourd, turmeric powder and salt and mix. Cover and cook for 2-3 minutes.

4. Add ground paste and mix well. Cover and cook on medium heat. Add green chillies and mix and cook till gourd is done.

5. Drizzle pure ghee and serve hot.

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