Chichinga Posto / Snake gourd curry with Poppy Seeds
Today I will share a very step-by-step how to make Chichinga Posto Recipe, which is a very simple and healthy recipe, and also very easy to prepare with limited ingredients.
What is chichinga/ snake gourd: It is a seasonal vegetable, available only in the summer season. The snake gourd is eaten immaturely as a vegetable, like the other summer squash. In Africa, the reddish pulp of mature snake gourd is often used as an economical substitute for tomato. It has innumerable health benefits. As per Netmeds, it accelerates weight Loss, augments heart Function detoxifies the Kidneys, enhances the digestive System, Strengthens Respiratory Processes, and many more. Snake gourd tastes amazing when it cooks with poppy seed paste.
The types of equipment used for this recipe are
Peeler
Sil batta/ grinding stone/Blender; sil Nora/sil batta is essential equipment to grind the poppy seeds, as they are not blended properly in a blender(if you don’t have then use a blender)
Knife or scissors
Mixing bowl
Frying pan with lid
Spatula
The ingredients required for this recipe are
Chichinga/snake gourd: while purchasing a snake gourd, ensure that it must be it tender enough, otherwise you can’t take it after cooking.
Posto/ poppy seeds: It is very easy to get fresh poppy seeds in supermarkets, except in West Bengal and Bihar, and Orissa, where it is available in almost all grocery shops.
Panchphoron/cumin seeds / kalo jeera (nigella seeds): It is better to use panchphoron, for tempering (It comprises mouri (fennel seeds), methi (fenugreek seeds), kalo jeera (black cumin seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni), which enhance the taste of the curry
Cooking oil: it must be mustard oil; otherwise you won’t get the required flavor
Other than these we need fresh garlic, ginger, red chili, green chili, and salt
How to make Chichinga Posto Recipe
Wash thoroughly, and peel the snake gourd
Cut them into small pieces
Put posto/ poppy seeds and ginger in the sil and sprinkle little water over it
Grind it and make a smooth paste with the help of a sil batta/blender (if you use a blender, then soak the poppy seeds for 15- 20 minutes, before blending them)
Heat oil in a pan and add panchphoron, and red chili for tempering
As they splutter and sizzle add the garlic and followed by the curry cut snake gourd and stir them for a minute
Then add salt, and mix them well
Now cover the lid, and allow them to cook for 4-5 minutes on low flame without adding water
Open the lid and add the poppy seed paste with little water (washing the bowl), and mix them well
Again cover the lid for 2 minutes on a low flame
Open the lid and mix them well
Transfer them to a serving plate and serve hot with rice and dal
My other related posts are
- Bhindi Posto Recipe
- Alu posto
- Delectable Alu Jhinge Posto
- How to Make Pabda Posto
- How To Make Ilish Posto
- Posto Diye Amrar Chatni
- Posto Diye Bata Macher Recipe
- How to make rui macher shorshe posto jhal
- How to make postor borar jhaler jhol
- how to make simplest postor bora/poppy seed fritters
- How to make potol posto/pointed gourd poppy seed
- how to make alu potol posto
- How to make Alu dharosh posto
Chichinga Posto Recipe
Equipment
- sil bata/Grinding stone/blender
- A kadai or a fry pan
- mixing bowl
- Spatula
- Knife / scissors
- peeler
Ingredients
- 400 gm snake gourd/ chichinga
- 3 tbsp poppy seeds/ posto
- 1/2 tbsp panchphoron
- 1 tbsp Mustard oil
- 1/2 inch ginger
- 4 cloves crushed garlic
- 1 red chili
- salt
Instructions
- Wash thoroughly,and peel the snake gourd
- Cut theminto small pieces
- Put posto/ poppy seeds and ginger in the sil and sprinkle little water over it
- Grind it and make a smooth paste with the help of a sil batta/blender (ifyou use a blender, then soak the poppy seeds for 15- 20 minutes, beforeblending them)
- Heat oilin a pan and add panchphoron, and red chili for tempering
- As theysplutter and sizzle add the garlic and followed by the curry cut snake gourdand stir them for a minute
- Then addsalt, and mix them well
- Now coverthe lid, and allow them to cook for 4-5 minutes in low flame without addingwater
- Open the lid and add the poppy seed paste with little water (washing the bowl), andmix them well
- Againcover the lid for 2 minutes in low flame
- Open thelid and mix them well
- Transferthem to a serving plate and serve hot with rice and dal