Indian Recipe: Index
Jhinga Posto (ribbed gourd curry with poppy seeds)
- Heat the oil in a pan, give the panch-phoran for sauté.
- Add potato and jhinga & fry it untill light brown.
- Add grated coconut and poppy seeds paste & stir well.
- Add chilli, salt and sugar to taste.
- Add water and cook it for 5-10 min.
- When the gravy becomes thick the dish is ready.
- Serve Jhinga posto with Plain rice and Mung
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