This is one recipe which can add inches to your waste line after eating it. Who am i kidding? All my recipes are like that! I promise to post healthier recipes very soon! This is a recipe i tried to imitate from a similar dish which my wife makes. But her version is way better. I do get marks for trying though and that’s what counts!
As always i try to make my recipes all about balance. Taste is what matters and then comes presentation. No spice should overpower the other and all the spices together should never overpower the taste of the vegetable being cooked. Pointed Gourd when fresh has an amazing sweetness to it and so does Chandramukhi Potato . In no way do we ever want to murder these lovely vegetables by over spicing the life out of them.
Enough said! Let’s talk about this dish! This dish is made with traditional Indian spices which are native to East India. Paanch Phoron is a mixture of five spices – Nigella Seeds, Fennel Seeds, Fenugreek Seeds, Black Mustard and Cumin Seeds which gives this dish it’s unique flavor. Throw in a pinch of Coriander and Carom Seeds and you have a delectable mixture of spices which are worthy of cooking up a storm in your kitchen!
Ingredients for Four Servings:
Pointed Gourd – 250 Grams Scraped and Chopped
Potatoes – 150 Grams or 2 Medium Sized Potatoes Peeled and Chopped
Tomatoes – 2 Medium Sized Pureed
Onion – 1 Small Sized, Pureed with the Tomato
Paanch Phoron Powder – 3/4th Teaspoon
Carom Powder – 1/4th Teaspoon
Coriander Powder – 1/2 Teaspoon
Fresh Coriander Leaves and Stalks – 1/2 Cup Finely Chopped
Turmeric Powder – 1/4th Teaspoon
Kashmiri Chilli Powder – 1/2 Teaspoon
Salt – To Taste
Sugar – 1/2 Teaspoon
Mustard Oil – 1 1/2 Cups
Water – 1/2 Cup
Pointed Gourd has a very thin skin so it does not need to be peeled hence the use of the word scrape. Once scraped and washed cut the vegetable in half vertically and then cut each half into three pieces horizontally. Try and cut them into identical sizes.
Peel the Potatoes and cut them into quarters vertically and then cut each quarter into three pieces horizontally to match the size and shape of the Pointed Gourd.
Puree the Tomatoes and Onion together and finely chop the Fresh Coriander Leaves and Stalks.
Let’s Get Cooking:
Place a kadhai on the stove and put in all the Mustard Oil. Heat up the oil to moderate hot. We are now going to deep fry the Pointed Gourd and Potatoes. Fry the two vegetables separately and till half done. Slight caramelization of the Pointed Gourd and Potato pieces is acceptable but not too much.
After that empty out most of the oil from the kadhai, leaving just about 2 Tablespoons of Oil in it. Add the Tomato and Onion Puree and cook on medium low heat till the Oil separates from the Puree. Next add in the powdered spices and stir. Cook for a minute and then add the Pointed Gourd and Potato. Add Salt, Sugar and then add half of the Water. Cover and simmer on low flame for ten minutes.
Useful Tip: When adding Sugar to vegetables, the flavor of the vegetables are greatly enhanced! The right amount of sweetness brings about a pleasant balance of flavors in the recipe as well!
Remove lid after ten minutes and stir. Check and see if Potato pieces are cooked through and through and check seasoning. If done turn flame to medium high and evaporate water if any. We want this dish to be dry without any gravy. At this point add chopped Fresh Coriander Leaves and Stems and turn flame off. Stir well and make sure that the coriander leaves are evenly distributed among the vegetables.
Your Aaloo Potol Sabji (Pointed Gourd and Potato Fry) is done! It takes hardly any time to cook and is super easy! It looks amazing too!
Serve and relish when it’s hot!
Share this recipe with your friends and family through Facebook, Twitter and Google+ if you liked it and enjoyed making it!