Fried Pointed Gourd with spices
Serving 2-4 persons
Preparation Time: 15 minutes
Cooking Time: 15 minutes
|1 Pound||Parval / Tindoora|
|1 Large||Onion Cut length Wise|
|2 Tablespoons||Tomato Paste|
|1 Tablespoon||Ginger Paste|
|1 Tablespoon||Finely Chopped Green Chillies|
|1 Teaspoon||Garlic Paste|
|4 Tablespoon||Cooking Oil|
|1 Teaspoon||Cumin Seeds|
|1 Teaspoon||Mustard Seeds|
|1 Tablespoon||Coriander Powder|
|1 Teaspoon||Turmeric Powder|
|1 Teaspoon||Red Chili Powder|
|1 Teaspoon||Garam Masala|
| ||Salt To Taste|
Wash , peel and cut parval length wise and keep them aside.
In a pan now heat oil and add cumin and mustard seeds to it. When seeds starts crackling add onions to it.
Fry onions till they turn golden brown then add ginger, garlic, and green chilli paste. Now fry it for another 1 minute.
Now add coriander powder, turmeric powder, chilli powder, salt and garam masala and fry it for another one minute. Add Tomato paste to it and cook it till masala leaves the oil and then add half cup of water to it.
Then add parval to it and cook them at medium high flame for 5 minutes and keep stirring them. Now lower the flame and cover it with lid and cook it for another 3-4 minutes.
Remove it from the flame and serve it hot with chapatti or parantha.
Tindoorey ki sabji, Indian Recipes, Indian Cooking, Indian food