Ingredients:
Pointed gourd (patol/parval): 8 medium tender pieces
Ginger paste: 1 tsp
Cumin powder: 1/ tsp
Coriander powder: ½ tsp
Green chilies: 3-4
Coconut milk: 1/3 cup
Freshly scraped coconut: 1 tbsp
Cumin seeds: 1/3 tsp
Whole cloves: 2 pieces
Whole cardamom: 1
Cinnamon stick: little piece
Oil: 2 tbsp
Garam masala powder: ¼ tsp
Salt & sugar- as per taste
Turmeric- 2tspn
Method:
Wash the parwal, trim the edges and peel skin at 2 or 3 places lengthwise.
Cut them in half lengthwise. Smear little salt and turmeric and keep aside.
Mix the cumin-coriander powder and ginger paste with ¼ cup water and set aside.
Heat 1 tbsp oil and fry the pointed gourds lightly or till they are golden in colour.
Take out and keep aside.
Add rest of the oil and once its hot add the cumin seeds, lightly crushes whole cloves, cardamom and cinnamon stick and slited green chilies. Once they start to splutter add the spices mixed with water. Add salt, turmeric and start cooking it on low flame till the oil start to ooze out at the sides. Approx. 3 minutes.
Now add the coconut milk and same amount of water. Mix, cover and let it come to boil. Add the fried pointed gourd and check the seasoning. Add the freshly scarped coconut and let it get cooked in the creamy gravy for another 6-8 minutes or till the gravy reduces and the gourd becomes fork tender. The gravy should be thick, creamy and should coat the vegetables beautifully.
Serve with rice and other dishes of your choice.
Pointed gourd (patol/parval): 8 medium tender pieces
Ginger paste: 1 tsp
Cumin powder: 1/ tsp
Coriander powder: ½ tsp
Green chilies: 3-4
Coconut milk: 1/3 cup
Freshly scraped coconut: 1 tbsp
Cumin seeds: 1/3 tsp
Whole cloves: 2 pieces
Whole cardamom: 1
Cinnamon stick: little piece
Oil: 2 tbsp
Garam masala powder: ¼ tsp
Salt & sugar- as per taste
Turmeric- 2tspn
Method:
Wash the parwal, trim the edges and peel skin at 2 or 3 places lengthwise.
Cut them in half lengthwise. Smear little salt and turmeric and keep aside.
Mix the cumin-coriander powder and ginger paste with ¼ cup water and set aside.
Heat 1 tbsp oil and fry the pointed gourds lightly or till they are golden in colour.
Take out and keep aside.
Add rest of the oil and once its hot add the cumin seeds, lightly crushes whole cloves, cardamom and cinnamon stick and slited green chilies. Once they start to splutter add the spices mixed with water. Add salt, turmeric and start cooking it on low flame till the oil start to ooze out at the sides. Approx. 3 minutes.
Now add the coconut milk and same amount of water. Mix, cover and let it come to boil. Add the fried pointed gourd and check the seasoning. Add the freshly scarped coconut and let it get cooked in the creamy gravy for another 6-8 minutes or till the gravy reduces and the gourd becomes fork tender. The gravy should be thick, creamy and should coat the vegetables beautifully.
Serve with rice and other dishes of your choice.
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