Pointed Gourd Sweet Curry
250g pointed gourd (pariwal)
1 tsp salt
1/2 tsp turmeric
1 big tomato, chopped
2 medium onions, chopped
½ tsp ginger-paste
½ tsp garlic paste
2 tsp sugar
2 tbsp mustard oil
½ tsp garam masala
1 tsp chili powder
1 bay leaf
1 tsp flour
½ tsp cumin seeds
Clean the skin of the pointed gourds and rinse them. Prick the entire surface of each gourd with a knife.
Heat a large pan over medium heat .
Heat the oil. Fry the pointed gourds for 5 minutes, remove from pan and set aside.
Add ½ tsp sugar in the hot oil and then add the chopped onions and fry for a few minutes until lightly browned.
Add the ginger paste and then garlic paste in the pan. Put the chili powder, salt and turmeric and fry for 5 minutes.
Put the pointed gourds and cumin seeds in the pan and cook stirring for 1 minute.
Pour 1 cup water in the pan and reduce heat to low. Stir in the garam masala and remaining sugar and cook for 10 minutes or until the curry becomes thick.
Remove from heat and serve warm.