Jhinge Posto / Ridge Gourd in Poppy Mustard Sauce

Name: Jhinge Posto / Ridge Gourd in Poppy Mustard Sauce
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 600 grams Ridge Gourd; 2 medium Potato; 1 tbsp Poppy Seeds; 1 tbsp Mustard Seeds; 1/2 tsp Nigella seeds; 1/4 tsp Turmeric powder; 4 green chilli; 2 tbsp Mustard Oil; 1 dry red Chilli

Sudipa Gope @Sudipagope

#SSP

Summer is the phase when we are blessed with a wonderful vegetable called Ridge Gourd and this water based vegetable is very light on stomach and intake of this vegetable is very beneficial to our health.

Presenting a flavourful Ridge Gourd dish which is flavoured with poppy seeds and mustard seeds along with green chilli. A quick fix recipe as it requires a just few ingredients and is done within few minutes.
A must try recipe during this full phase of summer.

#SSP

Sudipa Gope @Sudipagope

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Ingredients

20 minutes

3-4 servings

600 gramsRidge Gourd
2medium Potato
1 tbspPoppy Seeds
1 tbspMustard Seeds
1/2 tspNigella seeds
1/4 tspTurmeric powder
4green chilli
2 tbspMustard Oil
1dry red Chilli

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Steps

20 minutes

1

Assemble ingredients, chop Ridge Gourd into medium size long chunks and chop Potato into thinly semi circular slices.
Make a smooth paste of poppy seeds + mustard seeds and keep aside.
2

In pan / kadhai heat oil, add dry red chilli + Nigella seeds and allow to sizzle.
Then add potato slices + little salt and sauté for 2-3 minutes under medium heat.
3

Then add chopped Ridge Gourd and sauté for around 3 minutes.
4

Add salt + turmeric powder + green chilli and sauté for 4-5 minutes by covering under medium heat.
5

Ridge Gourd shrinks and leaves water.
Add Poppy mustard paste + 3-4 tbsp water and mix well.
6

Cook further for 3-4 minutes under medium heat.
7

Drizzle 1/2 tsp Mustard Oil, Simmer and cook further for around 2 minutes, keep in stand by mode for around 2 minutes and dish is done.
8

Serve with hot steamed Rice.