Pointed Gourd / Parwar Fry

Pointed Gourd / Parwar Fry

Complexity: 3/5

Ingredients:

  • 1 pound pointed gourd, trimmed and cut into 1-inch pieces
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon red chilli powder (optional)
  • 1/4 cup chopped cilantro
  • Salt to taste
  • Oil for cooking

Instructions:

  • Heat some oil in a large pan over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
  • Add the ginger garlic paste and cook for another minute.
  • Add the tomatoes and cook until they have softened and become mushy, about 10 minutes.
  • Add the turmeric powder, coriander powder, cumin powder, garam masala powder, and red chilli powder (if using). Mix well and cook for another minute.
  • Add the pointed gourd pieces and salt to taste. Mix well and cook for 5-7 minutes, or until the pointed gourd is tender.
  • Garnish with cilantro and serve hot with rice or roti.

Tips:

  • For a richer flavour, you can add a dollop of butter or ghee to the curry at the end.
  • If you want a thicker curry, you can add a tablespoon of yoghurt or coconut milk.
  • You can also add other vegetables to this curry, such as potatoes, carrots, or peas.
  • If you are using a frozen pointed gourd, thaw it completely before using it.

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