Hi All
It’s been a while, I have posted something vegetarian for my
friends. You all must have heard about aloo postu (potato in poppy seeds) which
is a famous Bengali vegan dish. Today, I am going to post something different
with posto (poppy seeds). This is for people who want to avoid potatoes
totally. This is made with ridge gourd which is known as Todi in Hindi, dodka
in Marathi and jhinga in Bengali.
Ingredients
Ridge gourd :
250 Gms
Poppy Seeds (khus Khus) :
¾ cup
Green Chili :
5 nos
Kalonji :
½ tsp.
Oil :
3 tsp.
Salt :
as per taste
Turmeric powder :
¾ tsp.
Method
Soak the poppy seeds for ½ hr. and wash it clean through a sieve. Then put it in a grinder, add one green chili and little water to make a smooth paste. Please do not omit the chili since it makes the poppy seeds (khus khus) go little bitter without it. Ensure there are no grains in the paste. Grind it really well.
Peel the ridge gourd clean and chop them in cubes, ensure
they are not too small. Ridge gourd leaves lots of water and will become totally
mushy once cooked. So ensure they are medium sized.
Now heat the kadai/wok. Add the oil and let it heat. Add the
kalonji and once it starts spluttering add the ridge gourd. Add turmeric
powder, fry it till it starts wilting. Now add the Poppy seeds’ paste and keep
frying. DO NOT add salt at this stage. Let the water evaporate as much as
possible. When the mixture starts sticking to the wok/kadai wall add the salt. Mix
it well, add ¼ cup water, and add the whole green chili (you can split it if
you want hot or leave it whole without the stock). This gives a flavour to the
dish. Once it become thick remove from heat and enjoy it with steamed rice. It
will not become too dry since ridge gourd is high in water content.
Enjoy your meal and do give me feedback once you have tried.
Love
Arpita
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