Jhinge posto/sponge gourd sabzi with poppy seeds and coconut Recipe

Cooking Directions

• STEP 1.Peel and chop the sponge gourd into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds and dry red chilies.
• STEP 3.Add the chopped sponge gourd and saut茅 for a few minutes.
• STEP 4.In a blender, grind poppy seeds, coconut, and green chilies into a smooth paste.
• STEP 5.Add the paste to the pan and mix well with the sponge gourd.
• STEP 6.Add salt, turmeric powder, and water. Cover and cook until the sponge gourd is tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to peel the sponge gourd before chopping it into pieces.
• Adjust the quantity of green chilies according to your spice preference.
• You can add a pinch of sugar to balance the flavors, if desired.

Storage and Serving

• Jhinge Posto can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sabzi before serving.
• Serve Jhinge Posto as a side dish with steamed rice or Indian bread.