6-7 medium-sized potol/parwal/pointed gourd, peeled and cut into halves
2 medium-sized potatoes, peeled and cut into medium cubes
3 tbsp mustard oil
Salt per taste
1 tsp turmeric powder
1 tsp coriander powder
2 tbsp onion paste
1 1/2 tsp ginger paste
1 tomato, finely chopped or pureed
1/2 tsp chili powder
1 tsp Kashmiri chili powder
2 cardamom pods
1 small stick of cinnamon
1 bay leaf
1/4 tsp cumin seeds
1/2 tsp garam masala
1 tsp ghee
For extra festive taste: 2 tbsp coconut and 1 tsp poppy seed paste(purely optional)
Instructions:
Marinate the potol and potato with a pinch of turmaric and salt. Keep them aside for 10 minutes.
Heat up some mustard oil in a medium-sized pan until it's nice and hot. Once the oil is ready, gently fry the potol and potato pieces.Allow them to cook until they turn a lovely golden brown.
Next, remove the vegetables from the pan and set them aside. If needed, add another tablespoon of oil to the pan and let it heat up. Then, add the whole spices (cardamom, cinnamon, bay leaf, and cumin seeds). The aroma of these spices alone will make your kitchen feel like a luxurious spice bazaar!
After the spices have been toasted for a few moments, add in some onion paste and sauté it until it's lightly browned. Then, mix in some ginger paste and fry everything until the raw smell of ginger disappears. Finally, add in the tomato and a teaspoon of salt. Let the mixture cook for a few minutes until the oil begins to release.
Now it's time to add the spices! Mix turmaric powder, coriandar powder, chilli powder, kashmiri chilli powder with some water and make a masala paste.
Add in this masala and stir for another few minutes. Once the spices have become fragrant, add back in the fried vegetables and stir them well until they're coated in the delicious masala.
Add a half cup of water and let it come to a boil. Once it's bubbling, cover the pan with a lid and let the vegetables cook for around 5-7 minutes. Check them periodically to make sure they're tender and fully cooked. If needed, add more water and continue cooking until they're just right.
Finally, add a pinch of garam masala, a tsp of sugar and a teaspoon of ghee to give the dish a rich flavor. Turn off the heat and let the flavors meld together for a few minutes before serving.
And for an extra special touch, you can prepare a mixture of coconut and poppy seeds paste and add it to the pan before adding water. It's a small step that will take this dish to the next level of tastiness!
Enjoy your aromatic and flavorful potol kosha with some warm, fluffy rice.
