Ingredients with Measurements:
- 500 grams of pointed gourd
- 1 cup of grated coconut
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 tablespoon of oil
- 1 tablespoon of chopped coriander leaves
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Wash and cut the pointed gourd into small pieces.
2. In a pan, heat oil and add mustard seeds and cumin seeds. Let them splutter.
3. Add the pointed gourd pieces and turmeric powder. Mix well and cook for 5 minutes on medium heat.
4. Add grated coconut and salt. Mix well and cook for another 5 minutes.
5. Garnish with chopped coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- Mustard seeds can be substituted with cumin seeds.
- Fresh coconut can be substituted with desiccated coconut.
Variations:
- Add chopped onions and garlic for a different flavor.
- Add chopped tomatoes for a tangy taste.
Tips and tricks:
- Do not overcook the pointed gourd as it will turn mushy.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a microwave or on a stove until hot.
Presentation ideas:
- Serve in a bowl or on a plate.
Garnishes:
- Chopped coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Dal or raita
Troubleshooting advice:
- If the pointed gourd is too bitter, soak it in salt water for 10 minutes before cooking.
Food safety advice:
- Wash the pointed gourd thoroughly before cooking.
Food history:
- Pointed gourd is a popular vegetable in Indian cuisine.
Flavor profiles:
- The dish has a mild and slightly sweet flavor with a hint of coconut.
Serving suggestions:
- Serve as a side dish with rice or roti.
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Region: Indian