Parwal/Potol/Pointed Gourd, we don't use it much in South Indian cooking, but I have seen it widely used in North Indian curries. I have already made Potol Posto, a Bengali dish with this vegetable, this is the second curry that I made with it. I have added some potatoes along with parwal and cooked them in a fresh masala paste, this curry would go very well as a side dish for rotis, naans and pilafs..
Need To Have
- Parwals/Pointed Gourds - 8, peeled and sliced
- Baby Potatoes - 15, peeled and diced
- Tomato - 1, chopped
- Cloves - 3
- Garam Masala - 1 teaspoon
- Curd/Yogurt - 1 tablespoon
- Chopped Coriander - 1 tablespoon
- Salt to taste
- Onion - 1 medium
- Garlic - 3 cloves
- Ginger - 1" piece
- Coriander Seeds - 1 tablespoon
- Fenugreek Seeds - 1/4 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Cashews - 4
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1 teaspoon
Peel and dice the parwal, heat some oil, add the pieces and saute them for about 5 to 7 minutes till you start getting some brown spots.
Then add the diced potatoes and saute for another 5 to 7 minutes till the potatoes turn golden.
Grind together all the ingredients given under 'to grind' into a fine paste.
Heat some oil in a pressure pan, add the cloves, once it starts sizzling, add the tomatoes and saute for 2 minutes, then add the paste and saute for 5 to 7 minutes, till the raw smell goes away.
Then add the garam masala and curd and saute till the curd is well mixed, now add the sauteed vegetables.
Add about 11/2 cup of water and salt, close the lid of the pressure pan, cook till one whistle, then reduce the heat and cook for another 4 to 5 minutes and switch off. When the pressure is fully gone, open the lid and add the chopped coriander, mix and serve.
While sauteing the masala paste, if it sticks to the pan, add a little water and keep sauteing till the raw smell goes away.
If you can't find parwal, we can use other vegetables like beans, tindora, eggplant or just even with the potatoes only.
Can do the cooking in a regular pan too, just cover and cook.