Ingredients

The following ingredients have 3 Servings
  • Parwal (Pointed Gourd, Potol) - 1/2 lb (250 gms or 7-8 parvals)
  • Potato - 2 (optional)
  • Ginger garlic Paste - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Red Chili Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Raw Mango (Amchoor) Powder - 1 tsp
  • Tomato - 1 small (optional)
  • Cumin seeds - 1 tsp
  • Asafoetida - a pinch
  • Salt - to taste
  • Oil - 2 tbsp

Instruction

  • Scrape the rough skin of the parwal and wash it. Cut each parwal lengthwise into uniform sized pieces. If you are using potatoes, peel it and cut it lengthwise about the same size as you cut the pointed gourds.
  • Heat oil in a frying pan and crackle the cumin seeds. Add turmeric powder, asafoetida and ginger garlic paste. Fry for just a minute.
  • Add the sliced parwal pieces and potato pieces (if adding). Mix together. Cover and let it cook on medium low heat for about 15 minutes. Stir in between so that it cooks uniformly and does not stick to the bottom.
  • Add salt and all the spice powders - red chili powder, coriander powder and dry mango powder. You can chop and add a small tomato also. Add a very small tomato as it should not become a masala. Stir fry for 5-10 minutes till the parwal pieces are nicely cooked and gets a little brown color.
  • Switch off and serve as a side dish for rice or roti.