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Chichinga posto/ Snake gourd in poppy seed paste
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Chef :
The Epicurean FeastChichinga posto/ Snake gourd in poppy seed paste
Posto is a traditional bengali dish. The dish is slightly spiced, and posto or poppy seed paste is the star of the dish. Here, I present you snake gourd/chichinga posto. Snake gourd is a seasonal vegetable and tastes fantastic when cooked with posto. This is actually a very simple recipe, which can be prepared almost every day at home.
#snakegourd #posto #vegeteriandishes
Ingredient
Food ration :
4 servingsCooking time :
35 mins
2 tablespoons
poppy seed soaked in water
to taste
Salt
3/4 tsp
turmeric powder
1 tablespoon
oil for cooking
Cooking instructions
* Step 1
Grind the poppy seed paste with little water to make a smooth paste.
* Step 2
Take a kadai and heat it. To the hot kadai, add oil and let it heat.
* Step 3
Once hot, add the kalojeera/ nigella seeds to the oil.
* Step 4
As the kalojeera starts spluttering, add the chopped snake gourd.
* Step 5
Add the turmeric powder, salt and green chilies.
* Step 6
Keep stirring for few minutes and then cook covered. Add the poppy seed paste
* Step 7
Add water if necessary.
* Step 8
Cook the snake gourd till it is completely done and there is no water in the kadhai.
* Step 9
Serve with steaming rice.
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