Ridge gourd with poppy seeds (ঝিঙে পোস্ত)

This is one of the simplest yet tastiest vegetarian bengali dishes. It is best eaten with rice and moong daal.

Ingredients:

Poppy seeds (Hindi: khas khas, Bengali: posto) - 2 tbsp

Onion (optional) - 1 medium (chopped into long thin slices)

Turmeric powder - 1 tsp

Bay leaves - 2-3

Green chili - 3

Ridge gourd - 500 g

Potato - 200 g

Cooking oil - 4 tbsp

Procedure:

1. Soak the poppy seeds in water for 1/2-1 hour and grind into a fine paste.Adding a pinch of salt helps in grinding. You may also want to grind a green chili along with it for enhanced taste.
2. Peel the the potatoes and chop them into into 0.5" cubes. 
3. Peel the ridge gourds (you may leave some skin) and chop them into 1"-2" long and 1/2"-3/4" thick pieces.
4. Heat 2 tablespoonfuls of oil in a pan and fry the potatoes till golden brown and keep aside.
5. Heat 2 tablespoonfuls of oil (use the oil left over from frying the potatoes, add more if needed), and add the bay leaves followed by green chilies and onions. Fry until the onions turn golden.
6. Add the poppy seed paste and keep stirring in medium heat for a minute.
7. Add the potatoes and the ridge gourd and add the turmeric powder. Mix until the poppy seed paste is evenly distributed. 
8. Add two cups of water and and salt to taste (1 tsp should be enough).
9. Cover and cook in low flame until the potatoes and the ridge gourds are done.