Chichinga Pyaj Posto (Snake Gourd with Poppy Seeds)

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Ingredients and Spices:

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Chichinga: 450 gms ( Snake Gourds thin variety, not fully mature, serves 4 people )

Finely Chopped Onions: 125 gms

Mustard Oil: 2 & 1/2 tbsf

Turmeric Powder: 1 tsf

Poppy Seeds: 25 gms

Salt: 1 & 1/4 tsf

Red Chilli Powder : 1 tsf

Green Chillies: 1 to 2 whole

Sugar: 1/2 tsf

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Initial Preparation:

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Remove the skin of the snake gourds with a knife and chop into thin round slices. Split the slices in the middle to form half moon shaped slices.

Paste the poppy seeds with the green chillies in a grinding stone and set aside.

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Method:

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1. Heat all the mustard oil in a kadai over a high flame for a minute and add the finely chopped onions. Turn down the heat to sim, cover the kadai with a lid and fry the onions for 3 minutes. Stir 2 to 3 times in between.

2. Add the snake gourd slices, chilli powder, turmeric powder and salt and stir. Cover with a lid and cook for 9 minutes over a medium flame. Stir the contents 4 to 5 times in between.

3. Turn down the heat to sim, remove the lid and add the poppy seed paste. Cook while stirring continuously for 2-3 minutes over medium heat.

4. Add a cup of water and 1/2 tsf sugar and turn down the heat to sim. Stir once and cover with a lid. Cook for 10 minutes. Stir 4-5 times in between.

5. After 10 minutes of cooking, check and see if the snake gourd is soft and properly cooked. If not, cook for one or two minutes more. When ready, the curry should not be watery but look juicy.