Ridge gourd and potatoes with poppy seeds

Directions

1. Thoroughly wash the luffa, peel it, and cut it into long pieces or medium-sized pieces. Peel the gourds and cut them into small pieces. ≈ 8 min
2. Soak the pumpkin seeds for 15 to 20 minutes in water, then finely mix them with the green chili peppers and a little salt. Some people prefer to use a mortar and pestle instead of a blender: this gives a more intense flavor. ⏱ 20 min
3. Heat the mustard oil in a deep frying pan. Once it’s hot, add the panch phoron. ⏱ ≈ 7 min
4. When the aroma of spices fills the air, add the ground apples and cook them for a few minutes over medium heat. ≈ 3 min
5. Add the luffa and mix with the ground apples, stirring as you go. ≈ 4 min
6. Add the turmeric, cumin, and salt, then mix with the vegetables. ≈ 4 min
7. Luffa naturally produces water. If needed, add a little hot water, cover, and simmer over low heat. ⏱ ≈ 10 min
8. When the ground apples and luffa are soft, add the pumpkin puree. Gently stir to prevent it from sticking to the bottom of the bowl. ≈ 4 min
9. Slice a few green chili peppers, add them, and let it cook for another 5 to 7 minutes over low heat: the dish gradually thickens to a creamy consistency. ⏱ 7 min
10. Turn off the heat when the spices and seeds are well combined with the vegetables and the oil has risen to the surface. ≈ 3 min
11. Cover for a few minutes after cooking to allow the scent of the poppy seeds to fully develop. ≈ 3 min