Pulwal, Potatoes, and Torrie Chahkee

Ingredients

• 8 pieces Pulwal (pointed gourd), cleaned and cut into pieces (Cut each into 2-3 pieces)
• 4 medium Potatoes, peeled and quartered (New potatoes preferred)
• 2 medium Torrie (ridge gourd), cleaned and cut into pieces (Peeled and cut into chunks)
• 3 tablespoons Mustard oil (About 1.5 chittacks)
• 4 teaspoons Onions, ground to paste (Finely ground or blended)
• 1 teaspoon Ground red chilies (Adjust to taste)
• 0.5 teaspoon Ground turmeric
• 0.25 teaspoon Ground garlic (Finely ground or paste)
• 1.5 teaspoons Salt (Adjust to taste)
• 1 cup Water (For simmering)

Instructions

1. 1Clean the pulwal, potatoes, and torrie thoroughly. Cut each pulwal into 2-3 pieces and place in a bowl of water. Quarter each potato and add to water. Peel and cut the torrie into chunks and add to water. Wash all vegetables thoroughly, then transfer to a colander to drain completely.
2. 2Heat the mustard oil in a large pan or kadhai over medium-high heat. Allow the oil to heat until it begins to bubble well and smoke slightly, which removes the raw pungency of mustard oil.
3. 3Add the ground onions, ground chilies, ground turmeric, and ground garlic to the hot oil. Fry these condiments together, stirring constantly, until they turn quite brown and aromatic. This should take about 5-7 minutes.
4. 4Add the drained vegetables (pulwal, potatoes, and torrie) along with the salt to the pan. Stir well to coat all vegetables with the fried condiments. Continue frying the vegetables, stirring frequently to prevent sticking, for about 5-7 minutes until they begin to soften slightly.
5. 5Add the water to the pan and stir well. Reduce heat to low, cover the pan, and allow the vegetables to simmer gently until they are completely tender. This will take approximately 15-20 minutes. Check occasionally and stir gently to ensure even cooking.
6. 6Once the vegetables are tender and the gravy has thickened to desired consistency, remove from heat. Transfer to a serving dish and serve hot with rice or roti.