Recipe: Perfect Pointed Gourd & Potato Curry Recipe (without onion & garlic)

Pointed Gourd & Potato Curry Recipe (without onion & garlic). Watch the VIDEOS to see the Difference Low Prices on Gourd. Free UK Delivery on Eligible Orders Trichosanthes dioica, also known as pointed gourd, is a vine plant in the family Cucurbitaceae, similar to cucumber and squash, though unlike those it is perennial. It is a dioecious (male and female plants) vine (creeper) plant with heart-shaped leaves (cordate) and is grown on a trellis.

Pointed Gourd & Potato Curry Recipe (without onion & garlic) The fruit can be thick or round and grows on the trellis. The pointed gourd is native to the eastern and northern parts of India. Pointed gourd (TrichosanthesdioicaRoxb., Cucurbitaceae) is a nutrient-rich tropical crop, which is native to the Indian subcontinent, and it is cultivated in different parts of India and Bangladesh. You can have Pointed Gourd & Potato Curry Recipe (without onion & garlic) using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pointed Gourd & Potato Curry Recipe (without onion & garlic)

  1. Prepare of Pointed gourd (parwal).
  2. Prepare of Medium sized tomatoes.
  3. Prepare of Mustard oil.
  4. You need of Turmeric powder.
  5. It's of Salt.
  6. Prepare of Coriander powder.
  7. Prepare of Cumin powder.
  8. It's of Black pepper powder.
  9. Prepare of Garam masala.
  10. It's of Kashmiri mirch powder.
  11. Prepare of Water.

Pointed gourd or Parwal is an inexpensive but highly nutritious member of the gourd family. It is mostly cultivated in the eastern and northern parts of India and some other parts of the Indo-Malayan region. This humble vegetable has many healing properties ranging from the ability to prevent and cure colds to curing jaundice of the liver. The pointed gourd is a popular tropical vegetable grown throughout India.

Pointed Gourd & Potato Curry Recipe (without onion & garlic) step by step

  1. Take pointed gourd & cut into 4 pieces. Heat kadhai and add mustard oil. Add parwal in it..
  2. Add turmeric powder 1 tsp, salt 1 tsp. Fry till golden brown. Take aside..
  3. Add 3 tbsp mustard oil in same Kadhai. Add potato with salt & turmeric powder (1tsp each). Fry till golden brown..
  4. Fry the potatoes with little salt and turmeric..
  5. Add sliced tomatoes, 1/2 tsp salt, coriander powder, cumin powder, black pepper powder. Mix it well. Cook it for 3 minutes..
  6. Keep stirring..
  7. Add water, garam masala, kashmiri mirch powder, fried pointed gourd. Mix it well. Cook it for another two minutes..
  8. Allow it to cook on medium flame until soft..
  9. Ready to serve..

This vegetable is native to the Indian subcontinent. This vegetable is also known as a "Parwal" or "Palwal" or "Parmal" or "Pattol" in different parts of India and Bangladesh. It thrives well under a hot to moderately warm and humid climate. The plant remains inactive during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging. What is pointed gourd, padwal, parwal?

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