Ridge Gourd with Poppy Seeds
by Tarla Dalal
Added to 110 cookbooks
This recipe has been viewed 22031 times
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.
- 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|| 76 kcal|
|Protein|| 2.1 gm|
|Carbohydrates|| 8.3 gm|
|Fat|| 3.8 gm|
|Iron|| 1.5 mg|
|Vitamin C|| 8.1 mg|
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