Potato and Pointed Gourd Delight with Mustard Oil

Potato and Pointed Gourd Delight with Mustard Oil

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!

Ingredients for Potatoes and Pointed Gourd

1. Potato: 250 gram

2. Pointed Gourd (Parval): 150 gram

3. Mustard Oil: 2 tablespoon

4. Onion: 1, medium sized

5. Tomato: 2

6. Curry Leaves: 5

7. Garlic Cloves: 3

8. Chilli Powder: 2 teaspoon

9. Turmeric (Haldi) Powder: 1 teaspoon

10. Garam Masala: 2 teaspoon

11. Salt: to taste

Preparation for Potatoes and Pointed Gourd

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 for Potatoes and Pointed Gourd

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.