Jhinga ki sabzi

• Potatoes 3 large
• Tender Ridge gourd 200 gms
• Nigella seeds 1 tsp
• Poppy seeds soaked in water about 5 tbsp
• Green chillies 3-4
• Turmeric powder 1/4 tsp
• Chopped cilantro 2 tbsp
• Salt to taste
• Mustard Oil to cook 1/4 th cup

How to make jhinga ki sabzi

1. Smoke the mustard oil in a wok.
2. Peel & cube potatoes, smear some salt n shallow fry them. cook them till 3/4th done. Keep aside.
3. Peel & cut ridge gourd in semi circles of about half an inch thickness, smear salt & keep aside.
4. Alongside grind together soaked poppy seeds (ensure u use very little water, just enough to soak) & green chillies to a thick paste. You could do this in a mixer or use a sil batta.
5. Now to the oil add a tsp nigella seeds/ onion seeds,add in the ridge gourd pieces.
6. Once the ridgegourd goes limp add the potatoes & the prepared poppy paste.
7. Add a pinch turmeric powder & little water. Cook till the poppy seed masala coats the veggies well. The gravy should not be too runny, should just coat the potatoes & ridge gourd well.
8. Adjust salt, add chopped cilantro!! Serve hot with steamed rice & dal.

Tags : Daily Dishes

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