6-8 potala ( pointed gourd or parwal)
2 medium sized potatoes
1 medium sized tomato chopped
Salt, turmeric and oil as required
coriander leaves to garnish

Grind to a paste:

1 medium size onion, 3 garlic cloves, a small piece ginger
2 cardamoms, 1 small cinnamon, 2-3 cloves, 1tsp zeera, 1 tsp dhaniya, red chilli according to taste


Parwal- 500 gm
Potato- 150 gm
Shredded coconut -10 tablespoon
Poppy seeds(khus khus)- 5 teaspoon
Dry chilies- 1or 2( as per taste)
Cumin seeds- 2 ½ teaspoon
Cashew nut -10 pieces
Bay leaf – 2
Turmeric powder- 1teasppon
Oil -10 tablespoon
Ginger -1/2 inch
Salt – as per taste

Preparation : 

Wash and peel the parwals. Cut each parwal in two halves (not length wise).
Peel the potatoes and cut into pieces
Make a fine paste of shredded coconut, ginger, poppy seeds (khus khus), cashew nuts, dry chilly and cumin seeds.
Heat oil in a deep pan. Fry the parwal and potatoes till golden brown. Keep aside.
Heat some oil in the pan and fry cumin seeds and bay leaf.
Add the masala paste, turmeric powder. Fry it till oil starts coming out.
Add fried parwal and potatoes, stir it for 2 to 3 minutes.
Put 3 cups of water and salt to taste. Bring it to boil. Reduce heat, simmer for 10
minutes or till the potatoes are cooked and the gravy is thick.


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