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Sorse posto jhinge
Geeta Biswas
Sorse posto jhinge - Ridge gourd in Bengali it is called jhinge and in hindi it is jal turai. In the summer season it is very good for stomach. It is rich in dietary fibres, water content and naturally low in calories.
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Served As
Lunch
Recipe Cuisine Type
Asian
,
Bengali
,
Homestyle Cooking
,
Indian
Servings
2
people
Calories
183
kcal
Equipment
Portable Blender, Personal Size Blender for Shakes and Smoothies
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer
Vibrant Assorted Pasta Bowls Set
5-in-1 Indoor Grill with Air Fry, Roast, Bake, Dehydrate
Ingredients
1x
2x
3x
500
gm
ridge gourd
jhinge
1
tbsp
black mustard seeds
2
tbsp
poppy seeds
1
tbsp
mustard oil
1
tsp
Turmeric Powder
Green Chillies
Salt
to taste
Instructions
Wash and peel off the ridge gourd then cut in pieces.
Make a paste with mustard seeds, poppy seeds, green chillies, turmeric, oil and salt.
Mix the paste with the ridge gourd then boil without water in low flame. Jal turai automatically produce water. Cook until the gravy become thick.
After then garnish with coriander leaves and serve along with steamed rice.
Notes
Also See:
Begun Doi Sorse Posto Bata Jhol Or Eggplant In Mustard Poppy Seed Yogurt Gravy
Posto Bata Macher Jhol ( Fish Masala Curry With Poppyseed Paste)
Pyaaz Posto
Poppy Potato
Nutrition
Calories:
183
kcal
Carbohydrates:
13
g
Protein:
4
g
Fat:
13
g
Saturated Fat:
1
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
6
g
Sodium:
11
mg
Potassium:
256
mg
Fiber:
3
g
Sugar:
1
g
Vitamin A:
2
IU
Vitamin C:
13
mg
Calcium:
191
mg
Iron:
3
mg
Keyword
healthy recipe, summer recipe
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