- Soak poppy seeds, set aside until cool & blend with salt & chopped chili.
- Heat oil over medium-high heat & sputter nigella seeds.
- Add ginger paste, cubed gourds & salt to taste.
- Cover and cook until gourds are cooked.
- Add poppy seed paste and stir well.
- Adjust salt to taste, add sugar and garnish with ghee, slit chilies & cilantro.