Those who love posto will love to have this recipe.
Serving Size: 3
Cooking Time: 30 mins
Ingredients:
- 250 gm Jhinge
- Posto
- Potato
- Coconut
- Turmeric Powder
- Salt
- Sugar
Cooking procedure:
Peel Jhinge and then cut length wise in half
Cut again into small circles of quarter inch and potato also into small pieces
Soak poppy seeds for 6hrs.
Put the poppy seeds and coconut into the the container of a clean coffee grinder
Heat oil in non stick kadai and fry the Potato.
Then add the Jhinge , turmeric powder, salt, sugar and stir well. Add posto paste . Cook on a medium flame. Add water as required. Cover the pan till Jhinge is cooked.
Now preparation is ready .
Serving Suggestions:
Serve with steamed rice.
Chicken Sheek Kabab
Chicken Manchurian
Beaulier Dal
