Soak 50gm poppy seeds in water for two hours. Strain and grind with 2 green chilly and little water to a coarse paste.
Peel and cut 2-3 big potatoes in one cm cubes.
Heat oil in a pan. Add little cumin seeded and one chili.
Add the potatoes. Fry for about 5 minutes. The potatoes should not brown, so keep stirring them regularly.
Add the poppy-seed paste, along with salt. Cook on low heat until the raw smell of the poppy paste goes away. This should take about 5 minutes.
Continue cooking on low heat, with the lid on until the potatoes are soft. Once in a while, when the pan dries out, you may have to add 1/2 cup of hot water to ensure the potatoes don't stick to the pan.
Finish with one or two slit green chilies and 1 tsp of hot oil.
You can cook this with Lauki and Potato or Ridge Gourd and Potato.