Parwal/Patal/Pointed Gourd - 10-12 Potato - 2 medium Oil - 2+2 tbsp Asafoetida/Hing - A Pinch Dried Bay Leaf - 1 Red Chilli Powder - 2 tsp Coriander Seeds Powder - 1 tsp heaped Turmeric Powder - 1/2 tsp Tomato - 2 Large Water - 2 Cups or as requried Salt - To Taste Garam Masala - 1/2 tsp [optional] Chopped Coriander Leaves/Hara Dhaniya - 2 tbsp To Grind Together Onion - 2 Large Ginger-Garlic Paste - 1/2 tbsp Cumin Seeds/Jeera - 1 tsp Black Peppercorn/Kalimirch - 5-6 Green Cardamom - 2 Cinnamon - 1/2 inch pieces Cloves - 2
1. Rinse well, peel and slice potato, cut both ends of parwal and slice each parwal in 4 pieces. 2. In a kadai (wok) heat 2 tbsp oil add parval and fry it with stirring regularly until it shrinks to half it will take 5-8 minutes in high to medium heat. Now add potato and keep frying (add more oil if required). 3. Fry until potato gets 3/4 cooked and parwal gets shrink fully another 8-10 minutes. Remove from kadai and keep aside. ~ If you don't fry parwal well then the curry won't taste as good it suppose to be, this is the most important and time consuming step but do it. The round balls are parwal seeds which we can eat. 4. While we fry the parwal and aloo, peel and roughly chop onion, grind together with rest of ingredients mention under 'To Grind Together' without water, chop tomatoes. 5. In a same kadai (wok) remaining heat oil, add bay leaf, hing and saute for 30 secs. Add onion paste and keep stirring until it start to leave oil and no more of raw smell. 6. Add chili, tumeric and coriander seeds powder and mix well, now add chopped tomatoes stir and cover, cook for 3-5 minutes in medium heat or until tomato gets mashed, do stir in intervals. 7. Add water, salt and bring it to good boil. Add fried parwal & potato stir, cover and cook for 12-15 minutes in slow to medium flame or until potato is fully cooked and gravy becomes thick. 8. Add garam masala, chopped coriander leaves mix well and off flame.