How to make Jhinge Posto - Ananya's Bong Kitchen | Ananya Banerjee

Ananya's Bong Kitchen Episode #4

Watch the making Jhinge Posto of by Ananya Banerjee.
Ananya’s new series showcasing Bengal’s special recipes.

Jhinge Posto

Ingredients:
1 Bowl Chopped Jhinge ( Turai) & Potatoes
3 tbsp Mustard Oil
1 tsp Onion Seeds (Kalonji)
1 Chopped Onion
2 Green Chillies
1 tsp Turmeric Powder
1 tsp Green Chili Paste
1/2 tsp Sugar
4 tbsp Poppy Seeds Paste (khuskhus)
Salt to taste

Peel and cut the Jhinge (Turai) & Potatoes into one inch sized pieces.
Soak poppy seeds in one cup of water for fifteen to twenty minutes & Make a fine paste.

Method:
Heat up 2 tbs mustard oil in a Pan till it just reaches smoking point. Mix in Kalonji and stir-fry.
Add 2 Slit Chillies. Mix in Jhinge (Turai) & Potato pieces and stir fry on medium flame for five minutes, stirring frequently. Add Green Chilli Paste Cover the lid & Let it cook for 3 mins.

Mix in the Poppy Seeds paste, stir and mix in half cup of water if required, cover and let it cook on low flame till the Jhinge (Turai) & Potatoes are cooked.

Take off the lid; add Salt to taste & ½ tsp Sugar. Continue to stir fry for a minute till Sugar caramelizes, Drizzle ½ tsp of Mustard Oil. Serve Hot.


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