Jhinge Chingri Posto with Rice Recipe
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A creamy dish made of ridge gourd, potatoes and prawns, cooked in a range of spices.
- Total Cook Time1 hr
- Prep Time 20 mins
- Cook Time 40 mins
- Medium
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.