~ Summer Food Festival ~ Recipe of the day: Tel Patol (Pointed Gourd) / Parwal in Oil
Hello
dear foodies! Hope you all are doing well there!
In
summer; we homemakers are facing so many problems to cook lunch of dinner! Because,
our family members (even myself! LOL) not like most of the vegetables, common
in summer. Pointed Gourd or Parwal is one of them! Whenever my hubby brings
Pointed Gourd, I cook ‘Tel-Patol’ or ‘Patol Posto’ or ‘Patol Paneer’ or any ‘chatpata’
dish and the bowl always becomes empty! Today,
I’m going to share the recipe of spicy ‘Tel-Patol’ and will share the all
recipes, mentioned before in coming blogs! Here I go………..
Tel-Patol
(Pointed Gourd) / Parwal in Oil
Ingredients
- Pointed Gourd (Parwal): 7-8
pieces
-
Onion Paste: 2tablespoon
-
Ginger paste: 1/2
tablespoon
-
Garlic paste: 1tablespoon
-
Tomato (chopped): 1
piece
-
Green chilies: 5-6 pieces
-
Curd: 1/2 cup
-
Turmeric powder: 1/2
tsp
-
Red Chili powder: 1/2
tsp
-
Cumin powder:
1/2 tsp
-
Coriander powder: 1/2
teaspoon
-
Oil:
1cup
-
Sugar: ¼ teaspoon
-
Salt:
as per taste
Method
- Wash and peel the
pointed gourds well. Slightly
cut every Pointed Gourd length wise (do not cut into two pieces).
- Marinate them with
turmeric and salt. Leave it aside for 10 to 15 minutes.
-
Heat oil in a deep
bottomed pan. When it is warm enough, add the pointed gourds. Fry for 2-3
minutes and take the fried pointed gourds out of the pan and keep it aside.
-
Now add the onion
paste in the same oil and fried until it becomes golden brown. Then add ginger
paste, garlic paste, tomatoes and mix well. Fried 2-3 min.
-
Now, add some water,
turmeric, red chili, cumin, coriander powder and salt and mix well. Then add
the curd to it and mix again well. Let the curry cook till it starts
oozing water.
-
Add some water, the
fried pointed gourds and green chilies; cover and cook for 3-5 minutes until
the oil separates from the gravy.
-
Serve hot with rice.
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