Ingredients with Measurements:
- 500g pointed gourd, peeled and cut into bite-sized pieces
- 2 medium-sized tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- 1 cup water
- Fresh 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 onion, minced garlic, grated ginger, and chopped green chilies. Saute until the onion turns translucent.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
5. Add pointed gourd pieces and mix well with the tomato-onion masala.
6. Pour 1 cup of water and mix well. Cover the pan with a lid and let it cook for 10-12 minutes or until the pointed gourd is tender.
7. Add garam masala and mix well. Cook for another 2-3 minutes.
8. Garnish with fresh coriander leaves and serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120kcal
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Pointed gourd can be substituted with zucchini or yellow squash.
- Green chilies can be substituted with red chili flakes or cayenne pepper.
- Garam masala can be substituted with curry powder.
Variations:
- Add boiled potatoes to the curry for a more filling meal.
- Add coconut milk for a creamier texture.
- Add paneer or tofu for a vegetarian protein source.
Tips and tricks:
- Make sure to peel the pointed gourd before cutting it into pieces.
- Adjust the spice level according to your preference.
- Use fresh ingredients for the best flavor.
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 pan over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl or on a plate with rice or roti.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with rice or roti.
Suggested side dishes:
Serve with cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it cook for a few more minutes without the lid.
Food safety advice:
Make sure to cook the pointed gourd until it is tender to avoid any digestive issues.
Food history:
Pointed gourd is a popular vegetable in Indian cuisine and is used in various dishes.
Flavor profiles:
The curry has a spicy and tangy flavor with a hint of sweetness from the pointed gourd.
Serving suggestions:
Serve the curry hot with rice or roti.
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Region: Indian