- 500 grams ridge gourd
- 2 medium sized potatoes
- 250 grams medium sized fresh prawns
- 2 tablespoons white sesame seeds
- 2 tablespoons poppy seeds
- 1″ ginger
- 2 green chillies
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- 4 tablespoons mustard oil
- Salt to Taste
Skin and cut ridge gourd in chunky pieces.
Parboil, remove skin and dice potatoes
Soak poppy and sesame seeds for about an hour and then grind into a smooth paste a fresh green chilli ginger
Wash and pat dry prawns, add turmeric powder and salt. Mix well and keep aside.
Heat 3 tablespoons mustard oil in a wok till it starts smoking, then fry the prawns in batches for 2 minutes on high heat and transfer onto a plate. In the wok splutter panch phoron then add a slit green chilli, followed by ridge gourd and potato. Stir fry for 3-5 minutes, add salt and a pinch of turmeric powder, mix and reduce flame.Cook covered with a lid. When half done add sesame-poppy seeds paste. Stir well and again cover.When vegetables are almost cooked, add fried prawns, a bit of sugar, stir, mix and cook under lid just for a couple of minutes. Take off heat. Remove in a serving bowl and pour 1 tbsp raw mustard oil on top. Done!