Ingredients with Measurements:
- 500g pointed gourd (parwal), peeled and sliced
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt, to taste
- 1/4 cup water
- 1 tbsp chopped coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add ginger paste and garlic paste and sauté for a minute.
4. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add sliced pointed gourd and mix well with the spices.
6. Add water and cover the pan with a lid. Cook for 10-15 minutes or until the pointed gourd is tender.
7. Garnish with chopped coriander leaves and serve hot.
10 minutes preparation time, 20 minutes cooking time
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 80
- Fat: 5g
- Carbohydrates: 8g
- Protein: 1g
- Fiber: 2g
Substitutions for ingredients:
- Pointed gourd can be substituted with zucchini or squash.
- Coriander leaves can be substituted with parsley or basil.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add sliced bell peppers for a colorful stir-fry.
- Add boiled potatoes for a hearty meal.
Tips and tricks:
- Make sure to slice the pointed gourd evenly for even cooking.
- Add more water if needed to prevent the stir-fry from sticking to the pan.
- Adjust the spice level according to your preference.
Storage instructions:
- Store leftover pointed gourd stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a pan over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a colorful bowl or plate.
- Garnish with extra coriander leaves for a pop of color.
Garnishes:
- Chopped coriander leaves
- Sliced green onions
- Lemon wedges
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the pointed gourd is not cooking evenly, add more water and cover the pan with a lid to steam the vegetables.
Food safety advice:
- Make sure to wash the pointed gourd thoroughly before slicing and cooking.
Food history:
- Pointed gourd is a popular vegetable in Indian cuisine and is often used in stir-fries and curries.
Flavor profiles:
- The stir-fry has a spicy and savory flavor with a hint of sweetness from the pointed gourd.
Serving suggestions:
- Serve the stir-fry as a main dish or as a side dish with other Indian dishes.
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Region: Indian