Turai / Ridge gourd ..... 4-5 (peeled and cut into pieces)
Onion .................... 1 (sliced )
Green chilli ......... 1
Poppy seeds ........ 2-3 tbsps
Panch phoran .... 1 tbsp
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp
Salt ............ to taste
Sugar .......... 1 tsp (skip if you don't like )
Mustard oil ..... 3 tbsps (or use half with normal cooking oil )
Coriander leaves .. to garnish
Panch Phoran / Bengali 5 spice mix
Mix together equal amount of the following:
Mustard seeds / sarson
Fennel seeds / saunf
Nigella seeds / onion seeds / kalaunji
Cumin seeds / jeera
Fenugreek seeds / methi dana
1. Heat oil. Reduce the flame and add the panch phoran.
2. Add the turmeric powder and red chilli powder.
3. Add the onions and saute until translucent.
4. Now add the cut turai pieces and salt. Saute it.
5. Keep stirring until the water from the turai dries up.
6. Blend the poppy seeds with water to make a paste.
7. Now stir in the posto paste, and simmer after mixing.
8. Stir carefully couple of times and it should be done in 4-5 minutes.
My favourite with masoor or urad dalReplyDelete
Another gem from your kitchen. I like the addition of poppy seeds to this curry.ReplyDelete
Thanks Mina :)Delete
posto curry looks delicious, love to try it.ReplyDelete
Thanks Swathi .. must try it.. :)Delete
Nice curry,flavorful and delicious.ReplyDelete
Thanks Suja :)Delete
we made this way, except poppy seeds paste, looks yummyReplyDelete
Even in Sindhi cuisine we don't add poppy seeds ..:)Delete
Will have to add this to my list of recipes to try! Thanks for linking up to #MonthlyMasala!ReplyDelete
Thanks for liking WhitneyDelete
Interesting recipe. Do we have to grind the poppy seeds or no ?ReplyDelete
Yes, we have to grind the poppy seeds Aparna.Delete