Mum's Birthday Part 1: Doi(Curd) Potol(Parwal/Pointed Gourd).

This was the 2nd main-course served with cumin rice and the stuffed bell pepper.

Ingredients:

Potol/Pointed gourd 6-7 pcs.
Sour curd 3 tbsp.
Onion paste 1 tsp.
Ginger paste 1/2 tsp.
Garlic paste of 2 cloves.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Cashewnut paste 1 tbsp.
Ghee 1 tsp.
Garam masala powder 1/4 tsp.
Whole garam masala.
Turmeric powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Green chilly paste 1/4 tsp.
Salt and sugar to taste.
Mustard oil for frying.
Curry leaves (optional).

Method:

Skin the gourd and slit it length wise slightly and marinade it with salt and turmeric powder.

Pour mustard oil in a skillet,and fry the marinaded gourd.Keep aside in a paper towel.

Reduce the oil in the skillet to just 1 tbsp and add the whole garam masala spices(clove,cinnamon,green cardamom,black pepper) along with curry leaves.

Add onion paste,ginger-garlic paste,and fry it slightly.

In a bowl of 3 tbsp of water add cumin powder,coriander powder,salt,sugar,curd,red chilly powder,green chilly paste,turmeric powder and mix them well into a liquid paste.

Add it to the skillet and let it cook.Then add cashew paste and cook until the oil is released.

Now add the fried gourd and water as required and cover it with the lid.

Let it cook until the gourd has softened.

Reduced the flame and add the garam masala powder and ghee.

Stir it one last time and serve it in a wide bowl.

Tastes good with hot rice or pulao. Enjoy!