Tangy & Spicy Potato Stir Fry
500g pointed gourd (or substitute with zucchini, squash etc)
200g potatoes, peeled & sliced
75g sour curd (yogurt)
1 tsp cumin seed paste
3 bay leaves
1 tsp ginger paste
1 tsp cumin seeds
½ tsp panch phoran (5 spice mix)
2 tsp garlic paste
1 tsp salt
½ tsp turmeric
125g mustard oil
5g garam masala
½ tsp sugar
3 hot green chilies' paste
Rinse the pointed gourds and peel them. Cut into halves lengthwise.
In a small bowl, mix the salt, curd, cumin and ginger paste.
Apply the curd mixture, garlic paste and green chilli paste on the pointed gourds until well coated.
Heat the oil in a large pan over medium heat.
Add the panch phoran, turmeric, bay leaves, and fry for 2-3 minutes.
Add the coated pointed gourds and fry for 2 minutes stirring for about 5 times.
Add the potatoes, lower heat, cover for 1 minute and cook.
Remove the cover and cook stirring frequently for about 15 minutes.
When potatoes and pointed gourd are tender, add garam masala and salt and cook for 5 minutes stirring frequently. Remove from heat and serve.