Ingredients with Measurements:
- 1 lb pointed gourd, peeled and chopped
- 1 cup cooked chickpeas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- Water as needed
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Pressure cooker or large pot with lid
Step-by-step instructions:
1. Heat oil in a pressure cooker or large pot over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions, garlic, and ginger. Sauté until onions are translucent.
4. Add chopped tomatoes and cook until they are soft and mushy.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
6. Add chopped pointed gourd and cooked chickpeas. Mix well.
7. Add enough water to cover the vegetables and chickpeas.
8. Add salt to taste and mix well.
9. Close the pressure cooker or pot with a lid and cook for 2-3 whistles or until the pointed gourd is cooked through.
10. Once the pressure has released, open the pressure cooker or pot and check the consistency of the curry. If it is too thick, add some water and mix well.
11. Garnish with fresh cilantro and serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 7g
- Total carbohydrates: 25g
- Dietary fiber: 7g
- Protein: 8g
Substitutions for ingredients:
- Pointed gourd can be substituted with zucchini or squash.
- Chickpeas can be substituted with any other beans or lentils.
- Cumin seeds can be substituted with mustard seeds.
Variations:
- Add some coconut milk for a creamier curry.
- Add some diced potatoes for a heartier curry.
- Add some chopped spinach or kale for a healthier curry.
Tips and tricks:
- Peel the pointed gourd before chopping to remove any tough skin.
- Cook the chickpeas ahead of time to save time.
- Adjust the spice level to your liking by adding more or less red chili powder.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover curry in a microwave-safe dish for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or bread.
- Garnish with fresh cilantro or chopped green onions.
Garnishes:
- Fresh cilantro
- Chopped green onions
- Sliced red onions
Pairings:
- Rice
- Naan bread
- Roti bread
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadums
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, let it simmer uncovered until it thickens.
Food safety advice:
- Make sure to cook the pointed gourd and chickpeas thoroughly to avoid any foodborne illnesses.
Food history:
- Pointed gourd, also known as parwal, is a popular vegetable in Indian cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry hot with rice or bread.
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Region: Indian