First add about 8 tsp of poppy seeds in a bowl and add little water just to soak them. Let them soak for about half an hour. Then add 2 to 3 pieces of onion and 1 to 2 green chillies. Now blend them into a smooth paste. Keep this khus-khus mixture aside.

Now on the same pan add 3 tsp of mustard oil. When the oil becomes hot, add some kalounji, slit green chillies and chopped tomatoes. Fry them until the tomatoes becomes little tender.

Then add chopped onion. Add little salt at this point and fry them well on a low flame for about 2 to 3 minutes.

Then add the fried sponge gourd and potato pieces (mentioned in step 2 above) and mix everything well with the masalas. Fry them for about a minute.

Then add the khus-khus paste in it. (prepared in step 1) and combine everything well. Fry them on a low flame for about 2 minutes.

Then add half a cup of water, little salt and sugar and mix everything well. Cover the pan and let it cook for about 5 minutes. Then remove the lid and add 2 tsp of mustard oil over it.

Your' Jhinge Aloo Posto' is now ready to serve. Serve it hot with some steamed rice and remember to add some more mustard oil (about a tsp) at the time of serving because this adds more flavour to the dish.

Now heat a pan and add some mustard oil. Once it becomes hot, add chopped sponge gourd in it and fry them until they becomes tender. Remove them on a plate. Then fry the chopped boiled potatoes and remove them too on the same plate as shown in the image below.