Here is another recipe for a vegetable curry, made of pointed gourd, pumpkins and potatoes. I have already shared the benefits of having potol in my other potol's recepies. So, lets discuss about pumpkin. It is an excellent source of carotene, vitamin-A, minerals and antioxidants that are essential for well-being. Pumpkins - a highly nutrient-dense food. Though it is rich in vitamins and minerals but low in calories. Its delicious too. Pumpkin seed oil protects skin from environmental stressors. It can help maintain healthy-skin hair, contains antioxidants, prevents osteoporosis, and more!
Ingredients
- Pumpkin, cubed - 1 cup
- Potatoes, cubed - 1 large size
- Pointed gourd (potol), cut into pcs - 5 to 6
- Green chillies - 3
- Tomatoes, chopped - 1 large size
- Five spice blend (panch foron) - 1/3 tsp
- Dry red chilli - 1
- Turmeric powder - 1/2 tsp
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Pepper powder - 1/2 tsp
- Garam masala powder - 1 tsp
- Ghee - 1 tsp
- Salt - to taste
- Sugar - to taste
- Oil - as required
Method
Heat oil in a pan / wok. Add dry red chilli and panch foron. After a few sec, add potol and fry till the color changes. Now add pumpkin and potatoes. Fry for 2 to 3 mins. Add tomatoes, salt, green chillies and turmeric powder. Fry till half cooked. Add cumin-coriander powder, pepper powder, garam masala powder, ghee and sugar. Add warm water and cook till the masala leaves oil. Add some more warm water. Cover the lid. When the gravy becomes dry and vegetables are fully cooked, serve hot with rice/ roti.
**you can add fried prawns to this curry to make it more tasty.
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