Pointed gourd is not available in every part of India. In Bangalore and in Pune I rarely found it. In Mumbai I get a smaller type of it and it is always very costly. So, I don't prepare this often. In Bengal we make a number of dishes withis vegetable: light fish curry with poipted gourd, patol posto (pointed gourd with poppy seed paste, pinted gourd with potato in light watery gravy etc. Most of the time we add a little potato also. I prepared this dish on the 12th of June. Finally I have the time to write about it.
I peeled the vegetables and cut them into pieces as they are in the pictures at the end of this post.
This is how we commonly cut them for many dishes but not for all preparations.
I heated mustard oil and added cumin seeds and dried red chillies for seasoning. I took the seeds of the chillies out so the curry didn't become too hot. UsuallyI add beat leaves, too, but I hadn't any. Also, my mother usually adds a little grated ginger which I didn't use either.
I added the vegetables into the oil with the seasoning and stirred well. I let the vegetables sautéed for a few minutes. Then I added turmeric-, cumin-, coriander-, and red chilli powder. Red chilli powder is optional and I added just a little. I mixed everything well and let it cook for a few more minutes. I added finely grated (and dried) coconut now. I buy this from the supermarket. Now I added salt. Mixing everything well, I added water and I let it boil until the vegetables were thoroughly cooked. Now I added garam masala. I let it cook a little longer to reduce the water. I wanted the curry near dry.
I had it with steamed rice.
I peeled the vegetables and cut them into pieces as they are in the pictures at the end of this post.
This is how we commonly cut them for many dishes but not for all preparations.
I heated mustard oil and added cumin seeds and dried red chillies for seasoning. I took the seeds of the chillies out so the curry didn't become too hot. UsuallyI add beat leaves, too, but I hadn't any. Also, my mother usually adds a little grated ginger which I didn't use either.
I added the vegetables into the oil with the seasoning and stirred well. I let the vegetables sautéed for a few minutes. Then I added turmeric-, cumin-, coriander-, and red chilli powder. Red chilli powder is optional and I added just a little. I mixed everything well and let it cook for a few more minutes. I added finely grated (and dried) coconut now. I buy this from the supermarket. Now I added salt. Mixing everything well, I added water and I let it boil until the vegetables were thoroughly cooked. Now I added garam masala. I let it cook a little longer to reduce the water. I wanted the curry near dry.
I had it with steamed rice.
Day before yesterday my Mom prepared a curry with coming and bay leaf seasoning. I made the vegetables ready for cooking and then I took these photos to show you how the fresh vegetable looks like.
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