Humble Vegetables, Regal Flavour

 

vegetables-FEAT-image

Today’s post looks at a recipe that is made using two very common, everyday vegetables: Potatoes and Pointed Gourd (Parval). Nothing all that special about these two vegetables – but add the zing of cold-pressed Mustard Oil and you have a dish that’s fit for a king!

Let’s get the ingredients in place first:

  • Potato: 250 gram
  • Pointed Gourd (Parval): 150 gram
  • Mustard Oil: 2 tablespoon
  • Onion: 1, medium sized
  • Tomato: 2
  • Curry Leaves: 5
  • Garlic Cloves: 3
  • Chilli Powder: 2 teaspoon
  • Turmeric (Haldi) Powder: 1 teaspoon
  • Garam Masala: 2 teaspoon
  • Salt: to taste

Preparation:

Peel and boil the potatoes; mash the potatoes and add a little Garam Masala and salt. Slice or grate the onion. Puree the tomato. Crush the garlic cloves. Cut the pointed gourd lengthwise and apply a coating of turmeric powder and chilli powder.

Method:

Heat a little Mustard Oil in a frying pan and fry the pointed gourd till it becomes crisp.

Heat the remaining Mustard Oil in a pan. Add the garlic, curry leaves, tomato puree and onion. Saute for a few minutes till the onion slices/pieces turn golden brown. Add the mashed potatoes and the fried pointed gourd. Cook on a medium flame till you have a dry, crisp texture.

Your mouth-watering dish of Potato and Pointed Gourd in Mustard Oil is now ready for serving. It is usually eaten with roti/chapatti. In some parts of India, the final dish is drizzled with hot Mustard Oil to enhance the overall taste.

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