|This is potol/ pointed gourd. Image from Shutterstock|
|This is Kundru. Image from Google|
- Potol/pointed Gourd – 6-8 pieces
- Fresh Yogurt – 1 cup
- Paanch Foron – 1 tspn – If you don’t know what this is please refer to Tip #3 in Tiny Tips)
- Mustard oil – 1 table spn
- Turmeric powder – ¼ tspn + ¼ tspn
- Red chili powder – ¼ tspn
- Cumin powder – ¼ tspn
- Coriander powder – ¼ tspn
- Ginger paste – 1 tspn
- Salt – to taste
- Green Chili – 1
– Dust ¼ tspn of turmeric powder and salt over the ‘potol’/pointed gourd and keep aside
– Heat mustard oil in a frying pan
– Once oil is hot add the ‘potol’/pointed gourd and fry them lightly so that water (within the vegetable) dries up.
– Once the ‘potol’/pointed gourd is fried add the ‘paanch phoron’
– Add ginger paste and mix well with the fried the ‘potol’/pointed gourd
– Take yogurt in a separate bowl and mix all the dry spices – turmeric, red chili powder, cumin powder and coriander powder. Mix well to form a smooth paste.
– Add this spice and yogurt mixture to the ‘potol’/pointed gourd in the frying pan and mix them well
– Add salt to taste and add the green chili. I refer to break the chili in two halves so that you get the flavor in your food with less heat
– Cook in low flame for 10 mins or till you see oil on the sides of the pan.
– Add little water in your yogurt bowl and use up all the spice mix that might be left over in the bowl. Since this preparation is a semi dry one don’t add much of water. Cook for 5 mins.