Pointed gourd or in Assamese potol is a very common vegetable in summer. I make potol fry everyday as my daughter likes it very much. Pointed gourd with pumpkin gravy is a simple recipe which can be served as a side dish with rice or roti. INGREDIENTS : 4 Pointed gourds 2/3 cup pumpkin cubes 1 tbsp grated coconut 1 onion chopped 1 tomato chopped 2 green chillies 1 small piece of cinnamon 2 cardamom 2 cloves 1/2 tsp turmeric 1/2 tsp cumin powder 1/2 tbp coriander powder 1/2 tblsp red chilli powder 1/2 tsp garam masala powder 2 tbsp oil Salt to taste SERVE : 2 PREPARATION TIME: 25 minutes COOKING TIME : 20 minutes TOTAL : 45 minutes METHOD : Wash pointed gourd under running water and cut its both the ends. In a pressure cooker boil pointed gourd for two whistles. Drain and keep the Pointed gourds aside. In a blender jar take pumpkin cubes, grated coconut, green chillies, chopped onions and tomatoes. Blend it in a smooth paste. Ru
Assamese cuisines and recipes