Jhinga Posto (ribbed gourd curry with poppy seeds)

Jhinga Posto (ribbed gourd curry with poppy seeds)

Ingredients:

• 2-3 Jhinga (ribbed
  gourd) (wash and cut into medium pieces)
• 2 big potatoes (cut into medium cubes)
• 1/2 cup of grated coconut
• 2-tablespoon poppy seeds paste
• 2-3 green chilli (chopped)
• 1-teaspoon panch-phoran
• 3-tablespoon mustard oil
• Salt & sugar according to taste
• 1-cup of water

Preparation:

1. Heat the oil in a pan, give the panch-phoran for sauté.
2. Add potato and jhinga & fry it untill light brown.
3. Add grated coconut and poppy seeds paste & stir well.
4. Add chilli, salt and sugar to taste.
5. Add water and cook it for 5-10 min.
6. When the gravy becomes thick the dish is ready.
7. Serve Jhinga posto with Plain rice and Mung
   dal.