Last week I went to the vegetable market and could not resist the temptation of young and fresh "patol" (pointed gourd in English, parwal in Hindi). Only when paying for it did I realized that it was one of the most expensive vegetables in this season at Rs 60 a kg. And after buying it I did not get the time to cook it. So when I opened the fridge today I found them getting dry and yellow. So I had to cook all of them and I made two dishes out of these. The first is fry described here.
Ingredients:
pointed gourd : 6
salt : 1/2 tsp
turmeric powder: 1/2 tsp
oil : 4 tbsp
Procedure:
1. Cut each gourd into two longitudinally.
2. Mix salt and turmeric powder with the gourd pieces.
3. Heat the oil in a pan.
4. Put the gourd pieces on the oil. Spread them such that they don't overlap.
5. Cover the pan and cook at low heat for 7-8 minutes.
6. Take the lid off and turn the gourd pieces to the other side. Sprinkle a little water (about 1-2 tbsp) on them to prevent drying. Cover again and cook for another 7-8 minutes.
7. Check if they are soft enough to be cut with a spoon. If so, they are ready. Otherwise go back to step 6.
Ingredients:
pointed gourd : 6
salt : 1/2 tsp
turmeric powder: 1/2 tsp
oil : 4 tbsp
Procedure:
1. Cut each gourd into two longitudinally.
2. Mix salt and turmeric powder with the gourd pieces.
3. Heat the oil in a pan.
4. Put the gourd pieces on the oil. Spread them such that they don't overlap.
5. Cover the pan and cook at low heat for 7-8 minutes.
6. Take the lid off and turn the gourd pieces to the other side. Sprinkle a little water (about 1-2 tbsp) on them to prevent drying. Cover again and cook for another 7-8 minutes.
7. Check if they are soft enough to be cut with a spoon. If so, they are ready. Otherwise go back to step 6.
