Pointed Gourd Dry Sabzi

Name: Pointed Gourd Dry Sabzi
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms pointed gourd/ parwal; 2 potatoes; 1/2 tsp kalonji, fennel and fenugreek seeds; 1/4 th tsp turmeric powder; 1/4 th tsp red chilli powder; 1-2 green chillies; 1 tbsp coriander chopped; 2 tbsp oil; To taste salt and sugar

Kumkum Chatterjee @cook_12055532

#NDS
Pointed Gourd or parwal is a popular seasonal vegetable in Bengali cuisine. It can be cooked in various ways.This no onion or garlic or niramish sabzi ( Aloo Potoler Chorchori) can be served as a side dish with steamed rice, dal or any Indian flatbread. But during Navratri or any other vrat with samak rice khichdi, buckwheat or rajgira flour roti or paratha.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

3 servings

250 gmspointed gourd/ parwal
2potatoes
1/2 tspkalonji, fennel and fenugreek seeds
1/4 th tspturmeric powder
1/4 th tspred chilli powder
1-2green chillies
1 tbspcoriander chopped
2 tbspoil
To taste salt and sugar

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Steps

20 minutes

1

Scrape parwal.Chop off both ends and slit from middle.Then cut into small pieces.Peel and cut potatoes into small cubes.Smear salt and set aside for 5 minutes. Heat oil in a wok and fry the potatoes till almost soft.Remove and fry the parwals till golden brown and soft.
2

Sprinkle kalonji, fenugreek and fennel seeds.When they splutter, add the fried potatoes and pointed gourd. Also add turmeric,red chilli powder and 2 chopped green chillies.Toss to mix well.Pour 1/4 th cup water and cook till moisture dries up.
3

Sprinkle some chopped coriander leaves and stir.Garnish with slit green chilli and serve as a side dish with steamed rice or any Indian flatbread. During Navratri or any vrat as a side with samak rice khichdi, buckwheat or rajgira flour roti or paratha and relish.