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Turai aloo posto sabzi(Ridge gourd potato curry with poppy seeds
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Chef :
Susmita PatnaikTurai aloo posto sabzi(Ridge gourd potato curry with poppy seeds
This indeed brings back nice childhood memories of mine. As a kid we used to be fussy for eating ridge gourd. So my mom used to make this delicious torei aloo posto sabzi,and we used to relish it happily..so here's the recipe...
#cookpadindia #mychildhoodrecipe #ridgegourd #vegetable #curry #potato
Ingredient
Food ration :
3-4 personsCooking time :
30 minutes
1/2 tsp
cumin seeds
1-2
dry red chillies
1/2 tsp
turmeric powder
1/2 tsp
cinnamon powder
1/2 tsp
curry powder
1/2 tsp
Shahi garam masala
40 ml
oil
Cooking instructions
* Step 1
Peel and cut ridge gourd into cubes. Cut potatoes into cubes. Now place a kadhai. Heat with oil. Saute potatoes till it's brownish. Strain and keep aside.
* Step 2
Now put cardamoms, chopped onion and fresh green chillies. Saute till onions turn brownish. Next add ginger garlic paste and saute till it's rawness is lost. Now add the ridge gourd. Mix. Let it be on medium heat for sometime.
* Step 3
Next add salt, turmeric powder and cinnamon powder. Mix all well. Let it be on medium heat for sometime. Next cover and cook till ridge gourd softens.
* Step 4
When ridge gourd is almost cooked, add fried potatoes. Mix, cover and cook till all flavours combine. Gourd and potatoes also must be nicely cooked.
* Step 5
When vegetables are getting cooked, meanwhile grind cumin, soaked poppy seeds and dry red chilli into a smooth paste. Add this paste into the veggies. Mix.
* Step 6
Let it cook in medium heat. Next add curry powder. Mix.
Finish off by adding Shahi garam masala. Mix. Keep in slow flame for sometime.
* Step 7
As it's done. Switch the flame off. Cover and keep for a minute or two.
Serve hot with hot rice..
It tastes superb...
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