Pointed Gourd Chop

Name: Pointed Gourd Chop
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 6 pointed gourds; 2 potatoes boiled and peeled; 1 onion chopped; 1 tbsp oil; 1/2 tsp cumin seeds; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1 tsp ginger garlic paste; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/4 tsp garam masala powder; To taste salt; 1 tbsp chopped coriander leaves; 1/2 cup gram flour (besan); As needed oil for deep frying

Pratima Mohanty @cook_13984189

#GA4#week26#key word_ pointed gourd.
Pointed Gourd (Parwal) Chop is a delectable recipe prepared by stuffing pointed gourd with mashed potato and deep frying it having been coated with besan batter. This can be had as a side dish with any meal or as a snack.

Pratima Mohanty @cook_13984189

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Ingredients

15 minutes

2 servings

6pointed gourds
2potatoes boiled and peeled
1onion chopped
1 tbspoil
1/2 tspcumin seeds
1/4 tspturmeric powder
1/2 tspred chilli powder
1 tspginger garlic paste
1/2 tspcumin powder
1/2 tspcoriander powder
1/4 tspgaram masala powder
To taste salt
1 tbspchopped coriander leaves
1/2 cupgram flour (besan)
As neededoil for deep frying

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Steps

15 minutes

1

To start with, peel off the pointed gourds slightly. Then wash well, make a slit in them lengthwise keeping the back intact and scoop the seeds out carefully. Keep them aside.
2

Mash the boiled potatoes and keep aside.
3

Heat 1 tbsp oil in a pan. Add cumin seeds to splutter. Add chopped onion and fry till translucent. Add ginger garlic paste and saute till raw smell goes away. Add turmeric powder, chilli powder, cumin powder, coriander powder, garam masala powder, salt and saute for a minute or two. Then add mashed potatoes, chopped coriander leaves and mix everything well. Switch off the flame and let the potato mix cool down at room temperature.
4

Then with a spoon or with your hands, stuff the pointed gourds with potato mix. Keep aside.
5

To make besan batter, take 1/2 cup besan in a mixing bowl. Add a pinch of turmeric powder, chilli powder, salt and water as required. Whisk to a smooth and thick batter making sure it should not be watery.
6

Now heat oil in a pan or kadai over a medium flame. Dip the stuffed pointed gourds in batter, coat them evenly and carefully place into the hot oil. Deep fry them on low heat till golden brown.
7

Thus ready is the delectable pointed gourd chop for being served hot with any sauce or chutney. This can be taken as a side dish with any meal.