Chichinga Pyaj Posto (snake squash with poppy seeds)
The posto is a traditional Bengali dish. The dish is slightly spicy, and the poppy or poppy seed is the star of the meal. Here, I present the percentage of snake / chichinga squash. Snake gourd is a seasonal vegetable and tastes fantastic when cooked with support. It is a straightforward recipe, which can be prepared almost daily at home.
Ingredents for Chichinga Pyaj Posto (Snake Gourd with Poppy Seeds)
Chichinga: 450 g (snake squash, thin variety, not fully ripe, serves four people)
- Finely chopped onion: 125 g
- Mustard oil: 2 and 1/2 tablespoons
- Turmeric powder: 1 tsp
- Poppy seeds: 25 g
- Salt: 1 and 1/4 tsp
- Red paprika powder: 1 teaspoon
- Green peppers: 1 to 2 whole
- Sugar: 1/2 teaspoon
HOW TO PREPARE Chichinga Pyaj Posto (Snake Gourd with Poppy Seeds)
With a knife, peel the skin of the snake types and cut them into thin rings. Divide the slices in the middle to form crescent-shaped slabs.
Stick poppy seeds with green peppers on the cart and set aside.
- Heat all the mustard oil in a bath over high heat for one minute and add the finely chopped onions.
- Reduce heat to low, cover with a lid and simmer onions for 3 minutes. A mix of two and three times.
- Add slices of zucchini zucchini, chili powder, turmeric powder, and salt and stir.
- Cover with a lid and cook for 9 minutes over medium heat.
- Stir 4 to 5 times between contents.
- Reduce heat to low, remove the lid, and add poppy seed paste.
- Cook, constantly stirring, for 2-3 minutes over medium heat.
- Add a cup of water and 1/2 teaspoon of sugar and reduce the heat to low.
- Stir once and cover with a lid.
- Cook for 10 minutes and mix between 4 and 5 times in between.
- After 10 minutes of cooking, make sure the snake squash is soft and well cooked. Otherwise, cook for another minute or two.
- Once ready, the curry should not be watery but should be juicy.
Watch this video for further explanation
