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We hope you got insight from reading it, now let’s go back to jhinge chicken posto (chicken with ridge gourd and poppy seeds) recipe. To make jhinge chicken posto (chicken with ridge gourd and poppy seeds) you need 12 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds):
- Get 450 gms -Ridge gourd / Jhinge / Turai
- Provide 450gms - Boneless chicken chunks
- Get 20gms- Poppy seed/ posta/ khus khus
- Provide 30 gms (gross weight) - Ginger (make it into paste)
- Provide 2 medium size / 120 gms (gross weight) - Onion
- Provide as per taste Salt
- Get as required Few Green / red raw chillies (to cook and garnish)
- Use 1 TSP Turmeric powder
- You need 1.5-2 TSP Kashmiri Lal mirch powder
- Provide 1 pinch Kalonji/ kaalo jeera / nigella seeds
- Take 3 tbsps+ 1 tbsp - Mustard oil
- Provide 1 cup warm water(plus about 1/4 cup water to soak poppy seeds)
Instructions to make Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds):
- First soak the poppy seeds in warm water for at least an hour, then in a mixer grinder or stone grinder / Sil Nora/ Sil batta grind the poppy seeds into a fine paste.
- Wash, peel and cut the ridge gourd into small pieces and the chicken too. Peel and chop the onions too and make the ginger into paste.
- Heat the 3 tbsps of mustard oil in a kadai/ wok/ pan, once heated add in the Kalonji, once it splutters, add the chopped onion and saute it till it becomes translucent. Now add the chicken chunks and saute it for 4 to 5 minutes.
- Then add the ginger, mix and saute it,add salt as per taste, Turmeric powder, Kashmiri Lal mirch powder and saute the chicken for about 10 minutes.(No need to cover the kadai)
- After this, add the ridge gourd and mix well for a minute or two then add 1 cup warm water, cover and cook for about 10 minutes. Add few raw chillies too at this time (may be 2-3 as per your preference).
- After about 10 minutes or so add the poppy seeds paste and mix well, cover and cook for another 10 minutes or so. (It takes almost 10 minutes for the raw flavour of the poppy seeds to go.)
- After 10 minutes or so the water has evaporated from the curry and the chicken has cooked,the ridge gourd has softened and cooked and formed the part of the gravy itself. Check salt and add if required. At this point add 1 tbsp of mustard oil (it gives a nice flavour to the curry),mix well, cover and cook for another 3 to 5 minutes. Put off the flame and let it rest for another 5-10 minutes. Serve it hot with steamed rice, chapati, paratha.
Ridge gourd and potato with poppy seed/Jhinge aloo posto/Jahni aloo posto is a very popular dish of Eastern India. It is an easy, healthy and super delicious vegetarian side dish. As per Wikipedia poppy seeds are a good source of iron, calcium, magnesium, and zinc. It is a no onion garlic recipe. Two things are very commonly used in this cuisine - Mustard and Poppy seed.
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