Every night before we go to sleep my Mum always asks us what she should make and what we’d like to eat…My brother always favours Curries that are Sauce based, only so he has something to dip his rotlis into. Whereas for me, I’ve always been the type for opt for something different, always wanting variety during the week.
This is somewhat variety for me.
When we go to the big Indian supermarkets we’re always looking out for something different just so we can shake up the weeks menu, whether it’d be Okra or Ivy Gourd, and keeping in mind they’re good quality.
Many people around the world pronounce this in different ways, I know some who say ‘Parval’ and some who say ‘Parvat’
I’d like to think these are the superior cousins to the Ivy Gourd, which look rather similar.
Pointed Gourd are slightly on the tougher side when it comes to prepping them, they’re slightly hard to cut through purely because of the seeds that reside in them. So be mindful. Also when you’re picking them, make sure you hold them in your hand and give them a slight squeeze, I know it sounds absurd! Mind you that’s the only way you’re going to know if they’re good or not. If they seem tough then they’re the ones to get, also you don’t want to pick the ones that are too pale.
- 13 Pointed Gourds (topped and tailed)
- 2 Medium sized Potatoes
- 1-2 Tbsp Oil
- 1/2 Tsp Mustard Seeds
- Pinch of Asafatida
- 1 Tsp Garlic Paste
- 1 Tsp Green Chilli Paste
- 1/2 Tsp Turmeric
- Salt to taste
- Sugar to taste (optional)
- 2 Tsp Coriander and Cumin Powder
- Red Chilli Powder to taste
- 1/2-1/4 Tsp Papad Khar (Alkaline Salt)
- Lemon Juice (optional)
- Wash the Point Gourd and chop them up and put them to one side.
- Peel the Potatoes and chop them to a similar thickness you have chopped the Pointed Gourd. Pop them into a bowl give them a good wash.
- In a Pan heat the Oil.
- Once the Oil is hot add in the Mustard seeds and let them splutter.
- Then add in the Asafetida
- Now add in the Potatoes and give everything a good mix
- After a minute or so add in the Green Chilli and Garlic Paste.
- Stir everything again and add in the Pointed Gourd
- Give everything a good mix
- Go ahead and add in your dry ingredients: Salt, Turmeric, Red Chilli Powder, Sugar, Alkaline Salt, Coriander and Cumin Powder.
- Stir until is well coated, might take a while but keep at it.
- Cover the pan with a lid and cook it on low-medium for 10-15 minutes (it could take longer) stirring in between. During this process you can do a little taste test and make sure everything is up to your liking because this would be the right time to add anything that is lacking.
- Once you can easily break the Potatoes and Pointed Gourd with the spoon, you know it’s done. (it shouldn’t be crunchy)
- Add a dash of Lemon Juice give everything one final mix, and just like that. It’s ready.
It’s ready to Eat, Share and Enjoy