Monday, January 2, 2012

Patol Dopyaza / Spicy Pointed Gourd with Onions

Adapted from

Fresh tender Patol / Pointed Gourd - 15
Peanut Oil - 2 tbsp
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch (optional)
Bay Leaf - 1
Onion - 1, medium size, thinly sliced
Tomato - 1, thinly sliced
Ginger - 1 tsp, minced
Homemade Garam Masala - 1 tsp
Roasted Coriander Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp

Trim the ends of the patol and cut each patol lengthwise into 4 pieces. Sprinkle some turmeric and salt and mix well and keep aside for a few minutes.

Heat 1 tbsp oil in a skillet. Add the sliced patol and sate till they are golden brown and completely cooked. Remove and keep aside.

Heat the remaining 1 tbsp oil in the skillet. Add the cumin seeds. Once they start sizzling, add the hing and bay leaf. Then add the sliced onion and a little salt. Cook till the onion gets soft.

Add the grated ginger, a pinch of turmeric, red chili powder and sliced tomato and cook till oil separates.

Add the roasted coriander powder and the cooked patol.Mix everything well. Sprinkle some garam masala on top and cook for a few minutes more.

Serve with steamed brown rice and dal.

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