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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