First, wash and peel the ridge gourds (Jhinge) and potatoes. Then cut them into wedges and keep them aside.

Next, wash the potatoes again under running water to remove the excess starch.

Now, soak the poppy seeds in normal water/warm water for about an hour. Then, strain the excess water and put the seeds into a mixer.

Blend the poppy seeds until a smooth paste is formed. You might keep it a bit coarse for a nutty texture.

When all the preparations are done, take a kadhai or any pan and put some mustard oil.

Wait until the oil smokes a little and into that add kalo jeere or black cumin seeds.

Stir it for around 20-30 seconds or until the seeds crackle.

To this, put in the ridge guard/jhinge. Keep the flame to medium.

Next, add the potatoes and green chilis. Stir everything for around 4-6 minutes.

Cook by covering them with a lid for 5 more minutes and occasionally give them a stir.

Add salt to taste and turmeric powder. Mix everything together and cook it covered in low heat.

Now, check if the potatoes and ridge guard are softened, and then add in the poppy seed paste and combine everything well.

Stir it until the oil separates.

Put in the cumin and coriander powder and mix it nicely.

Cover the kadhai once more for 2-3 minutes. Make sure to keep the heat low.

Add some sugar and combine with the veggies.

Now stir for time continuously and check if the veggies are cooked.

Bring the entire dish together and garnish it with some mustard oil.

Put the kadhai out of the flame. Give one more mix before transferring it into a bowl.