Friday, July 5, 2013

Pumpkin-pointed gourd curry

potato and pumpkin

Whenever I cook this dish my childhood memories always comes into my mind. Ma used to cook this very dish during summer. Unlike the USA in India all the vegetables are not available throughout the year, apart from few. These seasonal vegetable and fruits give a different pleasure in mind when we can get for the first time in the season. The pointed gourd lovers wait until the summer to get the taste of it. May be you can get this vegetable apart from summer, but the price is always out of reach. Anyway, during the summer vacation, when outside it was burning, ma used to serve pointed gourd curry, lentil soup and fish curry at lunch, which tasted heavenly. Still I can smell the aroma of paanch-phoron (five spices) from ma’s kitchen. Gone are those days, time has changed. That childhood has gone long back. Now I’m watching my little is growing, and unknowingly I compare his time and my time. Growing up in a different country, he doesn’t know what seasonal vegetable is or fruit is. Anyway, it is not time for lamenting; it is the time give the recipe of ma’s pointed gourd curry.
The beautiful pointed gourds


Ingredients:
Two cups large cube of pumpkin
Seven-eight pointed gourd
Two medium sized potato
One medium sized tomato (this is my addition)
One tbsp. ginger paste
One tsp. coriander powder
One tsp. cumin powder ( though ma uses paste, here I’ve no option to doing that)
One-fourth tsp. paanch-phoron
One bay leaf
Salt to taste
Pinch of turmeric
Oil to fry
The curry is on the way

Method:
Peel the pointed gourd. There is a special method of peeling pointed gourd. Don’t peel off the outer skill fully, rather than start peeling length-wise, alternatively leaving a piece of the skin. So, that after peeling there will be stripe of peel on the gourds. Cut the gourds into halves, side-wise. Peel and cut the potato into medium size cube. Finely chop the tomato. Fry the vegetables separately and keep aside. Heat one tsp. of oil, and paach-phoron, and bay leaf into it. When it starts crackling, add the vegetables. Stir for few minutes, and then add the ginger paste. Then add the chopped tomato, stir, and let the curry cook for until the tomato becomes tender, covering the wok. Add salt and turmeric, and add two cups of water. Bring it to boil, and cook to you desired consistency, covering the wok. Serve hot with rice or roti. I like it with rice. 
Ready to be served.


2 comments:

  1. never tried this combination before,lovely colors,thanks for sharing
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    http://indiaandworldcuisine.blogspot.in

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  2. Hi Krishna, very appetizing curry. Look excellent, I like the combination. :))

    Have a nice week ahead.

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