Pulwal Bhahjee (Pointed Gourd Curry)
A simple Indian vegetable curry made with pointed gourds (parwal/pulwal) that are sliced, marinated in spices, and fried until tender. This dry-style curry makes an excellent side dish.
Ingredients
- 500 g Pointed gourds (parwal/pulwal), washed and sliced 1/8 inch thick (About 8-10 medium pointed gourds; substitute with zucchini if unavailable)
- 0.5 tsp Turmeric powder
- 0.5 tsp Red chili powder (Adjust to taste)
- 1 tsp Ground coriander
- 0.5 tsp Ground cumin
- 0.5 tsp Ginger paste
- 0.5 tsp Garlic paste
- 1 tsp Salt (To taste)
- 3 tbsp Vegetable oil or mustard oil (For frying)
More recipes using Pointed gourd
Instructions
- 1Wash the pointed gourds thoroughly under running water. Slice them crosswise into rounds about 1/8 inch thick. Pat dry with a clean kitchen towel or paper towels.
- 2In a large bowl, combine turmeric powder, red chili powder, ground coriander, ground cumin, ginger paste, garlic paste, and salt. Mix well to form a uniform spice blend.
- 3Add the dried gourd slices to the spice mixture. Gently toss and coat each slice evenly with the spices. Let steep for 30 minutes at room temperature to allow the flavors to penetrate.
- 4Heat oil in a large frying pan or skillet over medium heat. Once hot, add the marinated gourd slices in a single layer (work in batches if necessary). Fry for 4-5 minutes on each side until golden brown and tender, turning carefully with a spatula.
- 5Remove the fried gourd slices from the pan and drain on paper towels if needed. Serve hot as a side dish with rice, roti, or dal.
