Ridge Gourd with Poppy Seeds
by Tarla Dalal
Poppy seeds, generally associated with sweets and rich gravies, are a wonderful source of iron! Here, they are used along with ridge gourd to make a quick and easy subzi. Ridge Gourd with Poppy Seeds has a nutty taste and pleasant texture that is very enjoyable. Serve hot with a roti of your choice.
Ridge Gourd with Poppy Seeds recipe - How to make Ridge Gourd with Poppy Seeds
Soaking time: 10 minutes Preparation Time: Cooking Time: Total Time:
Makes 4 servings
6 cups peeled ridge gourd (turai) cubes
2 tbsp poppy seeds (khus-khus)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
4 whole dry kashmiri red chillies , broken into pieces
1 cup thinly sliced onions
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp finely chopped green chillies
Method
- Method
- Soak the poppy seeds in 2 tbsp of water in a small bowl and keep aside for 10 minutes. Do not drain the water.
- Heat the oil in a deep non-stick kadhai and add the mustard seeds and red chillies.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
- Add the ridge gourd and salt, mix well. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the turmeric powder, chilli powder, green chillies and the poppy seeds-water mixture and mix well. Cover with a lid and cook on a medium flame for another 3 to 4 minutes or till all the water evaporates, while stirring occasionally.
- Serve hot.
Nutrient values per serving
| Energy | 52 cal |
| Protein | 0.8 g |
| Carbohydrates | 6.1 g |
| Fiber | 2.5 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 65.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 8.1 mg |
| Folic Acid | 0.9 mcg |
| Calcium | 30.3 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 4.3 mg |
| Potassium | 83.6 mg |
| Zinc | 0.6 mg |
Outbrain
CB - nice taste but far foo spicy for me! I am not sure if I used an extra spicy type of chilli or if my recipe measurements were wrong. I wish the recipes mentioned 4 medium sized gourds instead of 6 cups chopped gourd it makes it so much easier
A variation to Bengali aloo poshto using turai...however i loved this variation as much as with potatoes. I made the subzi in mustard oil for that true Bengali touch.
Ridge gourd is not my favourite vegetable. But this subzi made me like the taste of ridge gourd. Not a very commmonly used vegetable. So one should try it on a day when they plan to make something different. Have with hot phulkas and you wont hate turai anymore.
Nice tasty twist to an otherwise boring vegetable like ridge gourd