No spice, made with just two ingredients.
Cooking veggies everyday seems to be monotonous until we make some effort to bring different taste in regular dishes.
The weather is getting warmer and the pointed gourd is getting gear for full bloom this summer season. Pointed gourd (potol / parwal) is not readily available 365 days out of the year, so it's time to dust off that pan for these stuffed pointed gourd.
This is a twist to your traditional regular pointed gourd curry. A side dish that will go well with anything.
Ingredients
500 gm pointed gourd
1 cup freshly grated coconut
Few curry leaves
1 tablespoon Ghee
Salt
Procedure
Take the pointed gourd /potol and peel it and scoop out the seeds and keep aside.
Heat water in pan and boil Pointed gourd for 5-6 minutes, boil until they turn a bit tender.
In a bowl, mix freshly grated coconut with salt. Now fill the pointed gourd with this mixture.
In a frying pan, add one tablespoon ghee and few curry leaves for fragrant fry these pointed gourd in low heat just a minute in each side.