Sunday, November 7, 2010

Alu Potoler Dalna / Pointed Gourd Curry

Adapted from

Patol - 15 (small), cut into cubes
Red Potato - 2 (small), cut into cubes
Cumin Seeds - 1 tsp
Bay Leaves - 3 (big)
Olive Oil - 3 tbsp
Turmeric - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 1 tsp
Sugar - 1/2 tsp
Greek Yoghurt - 2 tbsp

Beat the yoghurt well. Mix turmeric, red chilli, cumin and coriander powder. Keep aside.

Heat 1 tbsp olive oil in a big saute pan. Add the cubed patol. Fry till the patol starts changing color and becomes light brown. Remove from oil and keep aside.

In the same pan, add remaining 2 tbsp oil. Put the cumin seeds and bayleaves. Add the cubes potatoes and cook till they are half done.

Remove the pan from heat and add the yoghurt masala mixture, salt and sugar. Stir continuously. Bring the pan back to heat. Cook till oil starts separating from the masala.

Add the fried patol and 2 cups of water. Cook till the vegetables are completely cooked and the gravy reaches desired consistency.

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