Scrape the skin of the pointed gourd and cut both the ends. Using a thin knife or the back of a spoon, pull out the insides of the pointed gourd. Remove the seeds one by one, and make a paste of the seeds.
Description - Step 2
Cook the Pointed Gourds
Add some salt and turmeric powder to the pointed gourds, and rub it all over. Heat some mustard oil in a pan and shallow fry, without browning the skin.
Description - Step 3
Prepare the Stuffing &Add Dry Fruits
Heat 2-3 tsp of mustard oil in a pan and add the paste of the pointed gourd. Keep mixing, and add chenna. Mix well. Use your hands to mash the boiled potato, and add to this mixture. Add the salt, bhaji masala, and turmeric powder, and keep mixing.
Take a handful of chopped cashews and raisins and add to the mixture. Cook till everything melds together, and there is no raw smell. Next, stuff each pointed gourd with this stuffing.
Description - Step 4
Cook the Gravy & Assemble the Dish
Heat some mustard oil in a pan. Add the cinnamon stick, bay leaf, and cardamom. Once the oil splutters, add cumin seeds, ginger garlic paste, green chili, and tomato purée. Cook this paste. Next, add turmeric powder, garam masala, and salt.
Add the stuffed pointed gourds to the gravy. Cook this for 15 minutes till it becomes soft. Serve with rice.
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Indian
Intermediate
Main Course
