Ridge Gourd with Poppy Seeds

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. 


  • 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
The poppy seed paste
  • 2 tbsp of poppy seeds ( khuskhus)
  • 2 whole green chillies
Grind to a smooth paste and keep aside
  • 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

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