Ridge Gourd with Poppy Seeds

This is a very different recipe with a unique flavour profile. Poppy seeds are extensively used in Bengal. I love this with plain rice. 

 
Ingredients

• 1 kg ridge gourd
• 2 whole slitted green chillies
• 1 tsp onion seeds / nigella seeds / kalonji
• 3 tbsp mustard oil / refined oil
• 1/4 tsp turmeric powder
• Salt to taste
• Red chilli powder to taste
• 1 tsp sugar

• 2 tbsp of poppy seeds ( khuskhus)
• 2 whole green chillies

• Peel and cut the ridge gourd through the centre lengthwise. Then cut in 1 " pieces like a D shape or half circle
• Warm the oil in a kadhai or wok
• Add a few onion seeds to the oil to check if it is ready. If the seeds splutter your oil is ready
• Add the onion seeds and the whole slitted green chillies
• Stir for few seconds, when it starts emitting a fragrance add the cut ridge gourd
• Mix it in nicely and stir fry for a minute or so
• Now add the turmeric powder, red chilli powder and salt to taste and stir fry for few minutes
• Cover and cook on low flame but keep stirring in between
• There is no need to add water as the ridge gourd will start releasing its own water
• When the ridge gourd is 70 – 80% cooked add the poppy seed and green chilli paste
• Stir fir few minutes, then add 1 tsp sugar
• Mix it in well and cover and cook on low flame till the ridge gourd is cooked
• If any water is left increase the heat / flame and dry it ,leaving just a hint of gravy .However do not to make it completely dry