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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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.

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Soaking time:  10 minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

Method
  1. Soak the poppy seeds in 2 tbsp of water in a small bowl and keep aside for 10 minutes. Do not drain the water.
  2. Heat the oil in a deep non-stick kadhai and add the mustard seeds and red chillies.
  3. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
  4. Add the ridge gourd and salt, mix well. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
  5. 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.
  6. Serve hot.
Nutrient values per serving
EnergyProteinCarbohydratesFatIronVitamin C
76 kcal 2.1 gm 8.3 gm 3.8 gm 1.5 mg 8.1 mg
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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