Ingredients with Measurements:
- 500g pointed gourd, peeled and chopped
- 2 medium-sized potatoes, peeled and chopped
- 1 medium-sized onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 1/2 cup water
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Pressure cooker or a deep pot with a lid
- Wooden spoon
- Chopping board
- Knife
- Grater
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat oil in a pressure cooker or a deep pot over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.
5. Add chopped pointed gourd and potatoes. Mix well.
6. Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
7. Add water and mix well.
8. Close the pressure cooker lid and cook for 3-4 whistles or until the vegetables are cooked.
9. If using a pot, cover it with a lid and cook until the vegetables are cooked, stirring occasionally.
10. Once the vegetables are cooked, open the pressure cooker lid and give it a stir.
11. Garnish with fresh coriander leaves.
12. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120 kcal
Fat: 6g
Carbohydrates: 15g
Protein: 2g
Fiber: 3g
Sodium: 200mg
Substitutions for ingredients:
- Pointed gourd can be substituted with zucchini or yellow squash.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Green chilies can be substituted with red chili flakes or cayenne pepper.
Variations:
- Add 1/2 cup of coconut milk for a creamy texture.
- Add 1/2 cup of peas for extra nutrition.
- Add 1/2 cup of diced tomatoes for a tangy flavor.
Tips and Tricks:
- Do not overcook the vegetables as they will turn mushy.
- Adjust the amount of spices according to your taste.
- If you do not have a pressure cooker, you can cook the curry in a pot with a lid.
- You can add more water if you want a thinner consistency.
Storage Instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the curry in a bowl with a side of rice or roti.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
- Sliced green chilies
- Lemon wedges
Pairings:
- Rice
- Roti
- Naan
- Paratha
Suggested Side Dishes:
- Cucumber raita
- Tomato onion salad
- Papadum
Troubleshooting Advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer for a few more minutes.
Food Safety Advice:
- Wash the vegetables thoroughly before using them.
- Store the leftover curry in an airtight container in the refrigerator.
Food History:
- Pointed gourd, also known as parwal, is a popular vegetable in Indian cuisine.
Flavor Profiles:
- Spicy
- Tangy
- Savory
Serving Suggestions:
- Serve hot with rice or roti.
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Region: Indian