This dish is a simple and easy to cook item that is also my father’s and Mitali’s favorite.  There are also a number of variations that we do , typically some are from my moms side and some from my fathers.

Jheenge Posto

Serving : 4 people
Ingredients:

• Jhinge- 200 gms
• Green Chili – 4
• Poppy seed (Posto) Ground to paste – 5 tbsp
• Oil – 4 tbsp
• Salt- to taste
• Sugar – to taste
• Kalo Jeera – 1tsp

Method:

• Wash and cut Jhinge (about 1/2 ” size). Marinate with salt and sugar for 15 mins. Heat the oil in a pan and add Kalo Jeera. Add the Jhinge and stir. Add green chillies, posto paste and salt. Cook on a medium flame. Add water as required. Cover the pan till Jhinge is cooked.

Variations:

• You can add finely chopped onions to the oil and fry it for some time before adding the jheenge.
• You can use mustard and red chilli powder inplace of kala jeera/kalo jeere.

Serves: 2

Ingredients:

Posto/Khuskhus/Poppy seeds: 30-40 gms

Green chilli: 1-2

Red Chilli powder: 1/2 teaspoon

Salt: to taste

Mustard oil: 1 1/2 teaspoon

Procedure:

1. Soak the posto in water for 15-20 mins. (just wash it if you’re running out of time.) Strain the same by a tea strainer.

2. Grind the posto along with the green chilli with a pestle ( sil batta) or just use the wet grinder small jar in a food processor.( the food proc works only on a slightly larger quantity of posto).

3. Mix posto paste, salt, red chilli powder, mustard oil and 2 table spoon of water in a small katori/ dish and heat it on a electric heater/very low flame till the mixture bubbles slightly. 2-3 mins at the most and you’re done.

Yipee enjoy this pungent and crunchy side dish with boiled rice or by itself.