Ridge Gourd with Poppy Seeds


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Ridge Gourd with Poppy Seeds, a stir fried iron rich subzi. Pperfect recipe for elders who want to load up their iron stores and remain healthy.

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3 REVIEWS ALL GOOD
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A vegetable with a kingdom of nutritional wealth! perfect recipe for elders who want to load up their iron stores and remain healthy.

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Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients


3 cups peeled and cut ridge gourd (turai)
1 onion , finely sliced
2 tbsp powdered poppy seeds (khus-khus)
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
2 green chillies , chopped
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
2 dry red chillies
salt to taste

Method
  1. Mix the poppy seed powder with a little water. Keep aside.
  2. Heat the oil in a pan and add the mustard seeds.
  3. When they crackle, add the red chillies and fry for 1 minute.
  4. Add the ridge gourd and salt and fry for 5 minutes over high flame.
  5. Add the turmeric powder, onions, chilli powder and green chillies and mix well.
  6. Add the poppy-seed paste and stir-fry until the vegetable is quite dry and just turning brown.
  7. Serve hot.
Nutrient values per serving
EnergyFatIronCarbohydratesProtein
45 cal. 2.5 gm. 1.0 mg. 4.4 gm. 1.3 gm.
RECIPE SOURCE : Iron Rich RecipesBuy this cookbook
3 reviews received for Ridge Gourd with Poppy Seeds
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
n_katiraAugust 11, 2014

A variation to Bengali aloo poshto using turai...however i loved this variation as much as with potatoes. I made the subzi in mustard oil for that true Bengali touch.

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Helpful reviews for this recipe
Reviewed July 25, 2014by loves cooking

Ridge gourd is not my favourite vegetable. But this subzi made me like the taste of ridge gourd. Not a very commmonly used vegetable. So one should try it on a day when they plan to make something different. Have with hot phulkas and you wont hate turai anymore.

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Reviewed August 11, 2014by n_katira

A variation to Bengali aloo poshto using turai...however i loved this variation as much as with potatoes. I made the subzi in mustard oil for that true Bengali touch.

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Reviewed January 08, 2014by Foodie #603414

Nice tasty twist to an otherwise boring vegetable like ridge gourd

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