Janhi Posta

This is one of the Oriya vegetarian preparations which bring in a typical eastern tinge to the palate. Poppy seed, though normally used as part of the Indian culinary, does not make such a bold presence felt as in some of the preparations in the Eastern part of India. This particular preparation is equally famous in Assam and Bengal apart from Orissa.

About this vegetable: “Janhi” is what they call it in Oriya. Some part of the North India they call it “Turai” or “Jhinga”. I don’t think there is a perfect English term for this though it’s sometimes called Indian Zuccini / Ridgegourd. I always had difficulty in describing this vegetable to some of my friends. Check this image if you would like to be double sure of what you is going to consume. This vegetable though does not carry much of a glamour value it certainly gives a mild but distinct taste to the menu. Try this out, and be assured that you will love it.

  • 3 Medium Sized Jahni peel off the edges and slice into small square pieces

  • 3 TBS poppy seeds

  • 1 1/2 Cup water

  • 1 TBS Cumin Seeds

  • 2 Green Chillies

  • Turmeric powder

  • Cooking Oil

  • Sea Salt

  1. Make a smooth paste of poppy seed with water

  2. Put 2 tablespoon of oil in a frying pan and put the cumin seeds to sputter

  3. Add green chillies

  4. Add poppy seed paste saute for 3-4 mins

  5. Add turmeric powder

  6. Add Jahni and little water, salt and cook until jahni is cooked properly


Anonymous said...

Without turmeric try...It will look good as well as taste good.

Anonymous said...

Do you know this?

Poppy seeds are banned in Singapore. I usally use popy seeds to prapare gravy.

Nice blog. Nice narration as well. If you can also upload the picture of the dish it will be more useful for people like me.

My husband is from Orissa and I am from Andhra. I will definitely try some of these recipies and surprise him.