Pointed gourd in pumpkin gravy

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 :

1. Wash pointed gourd under running water and cut its both the ends.
2. In a pressure cooker boil pointed gourd for two whistles.
3. Drain and keep the Pointed gourds aside.
4. In a blender jar take pumpkin cubes,  grated coconut,  green chillies,  chopped onions and tomatoes.  Blend it in a smooth paste.
5. Rub pointed gourds with salt and turmeric.
6. In a pan heat oil. Fry pointed gourds. Keep aside.
7. In the remaining oil add cinnamon,  cardamom and cloves. Add the paste from the blender jar.
8. Now add  cumin powder,  coriander powder and red chilli powder. Mix well. Saute and add pointed gourds.
9. Add some water. Add salt and garam masala. Mix  well and close the lid. Cook for five minutes.
10. Remove from heat. Serve hot with roti.