Pointed Gourd and Poppy Seed Curry

INGREDIENTS:

Pointed Gourd 500 gram (Potol/Parwal)
Potatoes 2 large
Poppy Seeds 50 gram
Coconut 3-4 tbsp grated
Mustard Oil 4 tbsp
Green Chilis 3-4 slit
Red Chilis 1-2
Nigella Seeds 1/2 tsp
Salt as required
sugar 1 tsp

METHOD

Serving size: 4-5

Grind poppy seeds and green chilis to a fine paste. Grind the coconut and set aside.

Cut and discard both the pointed tips of the pointed gourd. Scrape the skin lightly or peel the skin in alternate strips.

Make 2 shallow gashes lengthwise on each side of the pointed gourd. Chop potato in wedges.

Heat mustard oil in a pan. Fry the pointed gourd until golden. Set aside.

Temper the oil with red chili and nigella seeds.

Add potatoes and fry them on medium heat until golden.

Add poppy and coconut paste, salt and sugar. Continue cooking on medium heat until the poppy seeds develop a nutty flavor.

Add in the fried pointed gourd and continue cooking until done. Add a little hot water to form a thick gravy.

Finish it with raw mustard oil on top. Serve with steaming hot rice and dal.

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