Pointed Gourd & Potato Masala veggie (Masaledar Parwal Aloo)

Ingredients: 

Pointed gourd ( Parwal) : 250 gms 

Potatoes (Aloo): 2 medium Size

Onion: 1 Big ( finely chopped)

Garlic: 10-12 cloves finely chopped 

Ginger: 2 inch piece finely chopped

Fenugreek seeds: 1/4 tsp

Cumin Seeds :1/2 Tsp

Turmeric powder: 1/2 Tsp

Red Chilli powder : 1/2 Tsp

Coriander powder : 2Thsp

Asafoetida : 1 pinch

Salt to taste

Garam Masala; 1/ 2  Tsp optional

Roasted cumin powder : 1/2 Tsp

Refined oil: 2 Tbsp

Method:

Cut each Pointed gourd into four pieces, cut potatoes into 1 inch pieces. 

Heat refined oil in a kadahi/ pan.Add fenugreek seeds and simultaneously add cumin seeds. This is to avoid blackening of fenugreek seeds. . When cumin crackles add garlic.. When garlic gets golden colour add onion. When onion attains golden brown colour. Now add turmeric powder, red chilli powder and coriander powder. Add asafoetida. Add some drops of water.Cook it when oil leaves the surface add salt and roasted cumin powder. Add Pointed gourd and Potato into it , saute for 2-3 minutes . Add 1/2 cup water. Cover the lid and cook it for 10-12 minutes or till its done. Now sprinkle gram masala . Serve hot with Chapati/ Parantha.

Note: This dry spicy veggie of pointed gourd is served with Chapati/ Parantha. Tempering with fenugreek is a must for some Indian dry veggies. Add simultaneously the other ingredient to avoid blackening of fenugreek seed. Fenugreek tastes bitter when blackened.