POTOL CHINGRI (POINTED GOURD WITH PRAWNS)

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Ingredients
  • Potol/parwal (pointed gourd) – ½ kg, cut into cylindrical pieces
  • Potato, cut into cube pieces – 3 medium size
  • Prawn, fried with salt n turmeric – 500gms, small in size
  • Tomato, chopped – 1 big size
  • Green chillies – 3 to 4
  • Panch foron (five spice blend) – 1/3 tsp
  • Turmeric powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1tsp
  • Kashmiri red chilli powder – 1 tsp
  • Garam masala powder – 1tsp
  • Salt- to taste
  • Sugar – to taste (optional)
  • Oil – 4 to 5 tsp
Method

Heat oil in a pan & add panch foron. When it gives a nice smell, add the potol and potato pieces. Add ½ tsp turmeric powder and ½ tsp salt and fry these until it half cooked. Now add the tomato, green chillies and  ½ tsp sugar (optional). Cook it for another 2 mins. Add ½ tsp of turmeric powder, salt (to taste), cumin & coriander powder, Kashmiri red chilli powder, garam masala powder and the fried prawns. Add some warm water to it. Cook it until masala leaves the oil. Now add some more water and cover the lid. When the vegetables are well cooked and the gravy becomes thick, your potol chingri is ready to serve. 

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