Origin: India

Ingredients:

1. Ridge Gourd – 3 large
2. Potatoes – 4 medium
3. Poppy Seeds – 20 grams
4. Green Chillies – 2 medium
5. Oil – 1 tablespoon
6. Nigella Seeds – 1/2 teaspoon
7. Turmeric Powder – 1/4 teaspoon
8. Salt – 1/2 teaspoon

Recipe:

1. Soak the poppy seeds in warm water for thirty minutes and then blend into a smooth paste.
2. Peel, wash and dice the ridge gourd and potatoes in equal size.
3. Add oil of choice to a frying pan and give the diced vegetables a light toss till the edges start browning.
4. Set aside the vegetables and add nigella seeds into the oil.
5. Toast the seeds for half a minute and add back the gourd and potatoes.
6. Sauté the vegetables for a couple of minutes and then add salt, turmeric and green chillies slit in halves.
7. Add the poppy seed paste and mix in well with the rest of the ingredients.
8. Add a cup of water and let it cook in a covered pan for five minutes.
9. Once the potatoes turn soft, remove the cover and cook to thicken the gravy.
10. If the gourd starts to get mushy, turn off the stove and keep stirring the gravy in the residual heat.
11. Transfer the contents into a bowl and garnish with slit green chillies.
12. Serve warm with steamed rice, or even warm roti or phulka.

Extras:

1. Longer the poppy seeds are soaked, smoother will be the paste.
2. Add the green chillies if the poppy seeds are too less in amount and get spit around in the blender.
3. Although vegetable or groundnut oil is a good option, the dish tastes best with mustard oil.
4. The dish can also be prepared with pointed gourds, onions, shrimp or only potatoes.