Jhinga Chichinga Posto
This is a light vegetable fry that can be served for breakfast with plain tortillas or parathas.
2 people made this
1 tablespoon of oil
1 jhinga or ridge gourd (big-around 50g), chopped in thick round slices
1/2 or 1 chichinga or snake gourd (medium-around 25 g), chopped in thick round slices
Salt-as you like
1/2 teaspoon ginger paste
1/2 teaspoon of garlic paste
Just a pinch of sugar
2 tablespoon posto bata ( poppy seeds paste)
3-4 green chilies, chopped
- Heat oil in a frying pan and add the jhinga and chichinga slices. Stir slightly and sprinkle the salt, chopped green chillies, ginger and garlic pastes.
- Put the lid on with low heat after stirring for a while. Cook until the vegetables have boiled and become soft. Now sprinkle the sugar and posto bata and stir well.
- Allow the vegetables to simmer on heat for a bit and serve with green chilies.
It is eaten with plain white rice.
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