To make dry tomato pointed gourd/parwal potatoes recipe, take 250 grams of pointed gourd / parwal.
Wash the pointed gourd/parwal, cut the pointed gourd/parwal. Cut a pointed gourd/parwal into 12 to 15 pieces.
Take a big potato, peel the potatoes and wash the potatoes, after this cut the potatoes finely, do not cut the potatoes too finely.
The pieces should be about 1/2 inch.
Take a medium-sized onion, finely chop the onion.
Finely chop 1 green chili.
Take 1 inch ginger and finely chop the ginger.
Take half a teaspoon of crushed coriander, if you do not like ground coriander then do not take the coriander.
Take 2 tomatoes and make the paste of tomatoes in a mixer grinder.
Put a kadhai/ frying pan on the gas.
Pour 2 spoons of oil in the kadhai/ frying pan, keep the flame high.
When the oil is hot, add half a teaspoon of cumin seeds to the oil.
When the cumin starts crackling, add chopped ginger to the oil.
Fry the ginger for 30 seconds.
After 30 seconds put the chopped green chillies in the pan.
Then add half a teaspoon of ground coriander.
Add chopped onions to the kadhai/ fry pan.
Turn down the flame to medium.
Fry the onion.
Fry the onion until it turns pink.
When the onions turn light pink, add chopped potatoes to the kadhai/ fry pan.
After this, add half a teaspoon turmeric powder to the potato.
Mix the potatoes well.
Cover the potatoes with a plate.
Open the plate after 3 to 4 minutes.
The potato must have been cooked by now.
If the potato is not cooked, cook the potato.
When the potatoes are cooked, add chopped pointed gourd/ parwal to the potatoes.
Mix the pointed gourd/ parwal well in the potato.
Add salt to the pointed gourd/ parwal, add a spoon of coriander powder along with it.
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Mix salt and coriander powder well in the pointed gourd/parwal.
Cover the kadhai/ fry pan with a plate.
Remove the plate from the kadhai/ fry pan after 2 minutes and stir with the spatula.
Cover the plate once again.
Cook the pointed gourd/ parwal for 5 to 6 minutes, removing the plate from the kadhai/ fry pan, stirring occasionally so that the pointed gourd/ parwal does not burn.
Cook the pointed gourd/ parwal.
When the pointed gourd/ parwal is cooked, add the ground tomatoes to the pointed gourd/parwal.
Mix the tomatoes well with the pointed gourd/ parwal.
Cover the kadhai/ fry pan with a plate.Remove the plate after 3 to 4 minutes.
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Add 1/4 teaspoon garam masala powder, 1/4 teaspoon red chili powder to the pointed gourd/ parwal.
After that half tsp of amchur/ raw mango powder.
Do not add garam masala if you do not like garam masala.
Now mix all the spices in the pointed gourd/ parwal well and fry for 2 minutes.
After frying, take out the dry tomato pointed gourd/ parwal potatoes recipe in a bowl.
Sprinkle chopped coriander leaves on dry tomato pointed gourd/ parwal potatoes recipe.
Pointed gourd/Parwal potatoes can also be eaten with tomato dry vegetables
with dal, rice or roti, paratha or puri.