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Preparation Time : 10
Cook Time : 20
Total Time : 30
potol (parwal / pointed gourd), cut lengthwise 8-10 nos
mustard oil 4 tsp
panch phoron (Bengali five spice mix) 1 tsp
dry red chilies 1-2 nos
bay leaves 2 nos
onion, chopped 1 nos
garlic cloves 2-3 nos
mustard seeds 1 tbsp
cashew nuts 8-10 nos
fresh grated coconut 1 tbsp
green chilies 1-2 nos
turmeric powder 1/2 tsp
salt or to taste 1 tsp
Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.
Heat 1 tbsp. oil and fry the parwals till light brown. Keep aside.
Heat 2 tbsp. oil and temper with bay leaves, dry red chilies and panch phoron. Allow it to splutter.
Add the onion and fry till light brown. Add the fried parwals, ground paste, salt and turmeric powder. Mix well and add 1-2 cups water.
Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick.
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