Kundri-Aloo Posto (Ivy Gourd and Potato with Poppy Seeds)
Procedure
1) Wash potatoes and ivy gourd (kundri). Peel the skin of potato and cut into long slices of about 2 in x 1/4 in x 1/4 in wide. Divide each ivy gourd into 4 long slices. Mix ½ tsp turmeric powder and salt.
2) Grind the poppy seeds with green chili.
3) Heat oil in a frying pan, add slices of potato and ivy gourd to it and fry well in medium heat for 5 mins. Keep these aside.
4) Heat oil in the frying pan, add cumin seeds to it and fry for 30 sec. Reduce the heat to low and then add chopped onion and green chili, and fry for 2-3 mins. After that, add ginger and fry for another 1 mins. Then add tomato and ½ tsp turmeric powder and fry for 2 mins. Add ground poppy seeds and fry for another 2 mins. Add slat to taste.
5) Add the fried potato and ivy gourd in the frying pan and mix it with well with spices and fry for two mins. At last, add two cups of hot water and let it boil it for 5 mins in high heat. The dish is ready when the water is evaporated and the potatoes and ivy gourds are evenly coated with the poppy paste and also become soft.
6) Serve with rice and dal
Copyright © 2008 banglaranna. All rights reserved
