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Ingredients
  • 1 Large sized Fresh Bottle Gourd ~ 2-3 pounds – peeled and cubed
  • Vari (dried lentil pieces, available in Indian Store) – fried (soak up excess oil using a tissue paper) (NOT the spicy Punjabi vari)
  • Potatoes – 2 medium sized – peeled and cubed (I prefer to use golden potatoes)
  • Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
  • 1 Green Chili (for tempering)
  • Whole Cumin Seeds – 1/2 tsp (for tempering)
  • Bay Leaf – 1 (for tempering)
  • Turmeric Powder – 1/2 tea spoon
  • Cumin powder – 1 tsp
  • Sugar – 1/2 tea spoon
  • Salt
  • Water – as per need

Preparation

  • Heat oil in a wok and add the potatoes
  • Add some salt and a pinch of turmeric powder and fry for about 5-7 minutes on medium. Take out the potatoes and keep aside
  • In the remaining oil, add green chili, whole cumin seeds and bay leaf for tempering
  • Add the cubed bottle gourd pieces, add salt and cover cook for about 8 minutes
  • Add the remaining ground spices and salt and continue frying for 2-3 minutes
  • Add the potatoes and cover cook till the vegetables get tender. Add some water if needed (this depends on the quality of the bottle gourd)
  • Add the fried vari and sprinkle some ghee (optional)
  • Serve with steamed rice or chapati

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