Jhinge Aloo Posto / Ridge Gourd Poppy Seeds Gravy

Ingredients :

1.Potato  - 2

2. Ridge  Gourd / Jhinge - 2

3. Kalonjee / whole  black  nigella  seeds / Kalojeera - 1/2  tea spoon

4. Turmeric  powder - 1/4 tea spoon

5. Salt  to  taste

6. Sugar  1/2  tea spoon ( optional )

7. Poppy  Seeds  paste - 3 table spoon

8. Green  Chili paste - 1 tea spoon

9. Water  as  required

10. Oil  as  required

Method :

1. Step - 1 , Peel the potato . Cut into slice pieces . Wash the potato pieces by the water . Peel the ridge gourd and cut into  pieces . Keep aside .

2. Step - 2 , Now  add  oil into  a wok . Heat for  2 - 3 minutes . Then  temper  the  oil  now  add  1/2  tea spoon whole black  nigella / kalojeera / kalonjee  and fry for few seconds .

3. Step - 3 , Now  add  slice  potato  , ridge  gourd , and  salt to taste  and  mix it  very well . Saute  for 2 - 3  minutes . Cover  and close the  lid  and  reduce to  medium  heat .

4. Step - 4 , After 10 minutes open to the  cover . Once  the  ridge  gourd  is  soft  and  cooked , now  add  turmeric  powder  1/2  tea spoon , salt  to  taste , sugar  1/2 tea spoon ( optional ) , poppy  seeds  paste 3 table spoon , green chili paste 1 tea spoon  mix  it  very  well . Stir  for  a  few  seconds . Saute for  all  ingredients  2 minutes . Now  add water of   1 cup into the vegetables   and   mix it  very  well . Stir for  a few  seconds . Increase to  heat .  keep  cover  and  cook for  about  10 minutes . Stirring  occasionally .

5. Step - 5 , After 10 minutes , open the cover  when  the  water is  evaporated  from the curry .  Now  add mustard  oil  1 table spoon  and  mix it very well .

6. Serve  hot  rice or roti .