Jhinge Chingri Posto with Rice Recipe

 
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Jhinge Chingri Posto with Rice
  • Chef: Sunil Chauhan, Team India
  • Prep Time:
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  • Difficulty Level: Medium

A creamy dish made of ridge gourd, potatoes and prawns, cooked in a range of spices.

Ingredients of Jhinge Chingri Posto with Rice

  • 3 ridge gourds (torai)
  • 2 potatoes
  • 4 Tbsp poppy seeds
  • 250 g small sized prawns (headless, shell off and deveined)
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 Tbsp mustard oil
  • 1/2 cup red onion
  • 4 green chillies
  • 1/4 tsp sugar
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • 50 g panch phoran spice mix

How to Make Jhinge Chingri Posto with Rice

  • 1.Peel skin of ridge gourd and cut in small pieces. Cut potato in cubes. Dry grind the poppy seeds.
  • 2.Clean prawns. Apply turmeric and salt. Lightly pan fry with turmeric and salt. Keep aside.
  • 3.Heat mustard oil in a pan. Add chopped onion and slit green chili. Add sugar and cook till the onions are pinkish brown and translucent.
  • 4.Add cubed potato.
  • 5.Fry with little turmeric till the potatoes are light golden in colour.
  • 6.Add chopped ridge gourd and fry for a couple of minutes.
  • 7.Add salt and red chili powder.
  • 8.Cover and let ridge gourd cook for a while.
  • 9.When the ridge gourd is still cooking in its own juices, add the poppy seed powder and the
  • 10.panch phoran spice mix. And little water if required.
  • 11.Once the vegetables are done add the shrimp and mix.
  • 12.Top with 1/2 tsp of mustard oil.

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