Jhinge Aloo Posto (Ridge Gourd and Potatoes with Poppy Seed Paste)

Ingredients

  • 4 tbsp poppy seeds
  • 2 green chillies
  • 4-5 cloves garlic
  • 1/2 tsp nigella seeds
  • Salt and sugar to taste
  • 1 cup peeled and chopped ridge gourd
  • 1 cup peeled and cubed potato
  • 2 tbsp mustard oil

Method –

  1. Soak the poppy seeds for 30 minutes
  2. Make a smooth paste with 1 chilli and garlic
  3. Heat oil in a pan
  4. Add nigella seeds and 1 chilli
  5. Sauté for 30 seconds and add the potatoes
  6. Stir fry for a few minutes without letting the potatoes change colour
  7. Reduce the heat and let the potatoes cook a little and then add the chopped ridge gourd
  8. Add salt and sugar to taste
  9. Cook covered till the potatoes are done
  10. Add the poppy seed paste
  11. Add a little water
  12. Stir to coat the vegetables with the paste
  13. Simmer uncovered till the water dries up and the paste loses the rawness
  14. Drizzle a little mustard oil and switch off the flame

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