Jhinga Chichinga Posto

    40 mins

    This is a light vegetable fry that can be served for breakfast with plain tortillas or parathas.


    Dhaka, Bangladesh
    2 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. Allow the vegetables to simmer on heat for a bit and serve with green chilies.

    Serving suggestion

    It is eaten with plain white rice.

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