Jhinge aloo posto (ridge gourd and potato in poppy seed paste)

Peel the ridge gourd along the ridges first, then the rest.

Cut the potatoes about the same size as the ridge gourd.

Soak the white poppy seeds in hot water about an hour; drain through a fine mesh strainer without losing any seeds.

Blend with the salt, the optional green chili and a few tablespoons of water to a fairly smooth paste, neither too fine nor too coarse; do not add too much water at the start.

Heat the oil in a pan over medium heat with the bay leaf and nigella seeds.

Fry the potatoes four to five minutes on medium-high, then add the ridge gourd and fry five to six minutes.

Add salt, cover and cook, stirring from time to time, until the potatoes and ridge gourd are tender in the water the gourd releases; add the red chilies.

Add the poppy seed paste and the blender rinsings with a sprinkle of sugar; turn the heat to high and fry to the finished consistency. Serve with white rice.