Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, stuffed pointed gourd with potato wedges. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Stuffed Pointed Gourd With potato Wedges is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Stuffed Pointed Gourd With potato Wedges is something which I’ve loved my whole life. They’re nice and they look wonderful.
In this video I have tried to show a very popular Odia recipe, 'Potolo Dulama'. It is a stuffing recipe. watch the video till end to know the step by step. Bharwa Parwal Recipe / Stuffed Parwal Sabji - Stuffed Pointed Gourd.
To begin with this particular recipe, we have to first prepare a few components. You can cook stuffed pointed gourd with potato wedges using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Stuffed Pointed Gourd With potato Wedges:
- Make ready 250 gram Parwal /pointed gourd
- Prepare 2 medium potatoes cut into wedges
- Get 2 tablespoon roasted gram flour /besan
- Make ready 2 tablespoon Mustard Oil
- Prepare 1/4 teaspoon Asafoetida/hing
- Make ready 1/2 teaspoon Cumin seeds
- Get 2 teaspoon Coriander powder
- Take 1/2 teaspoon red chilli powder
- Make ready 1/2 teaspoon Turmeric powder
- Make ready 1 teaspoon Amchur(dry mango) powder / dry mango powder
- Get 1 teaspoon Fennel powder/ Saunf powder
- Prepare 1 teaspoon kitchen king masala
- Prepare 1 teaspoon Garam masala powder
- Make ready 1/2 teaspoon Dry ginger powder
- Get 1 teaspoon Salt
- Get 2 tablespoon Green coriander leaves finely chopped
Heat oil in a large pan, then place potatoes in the pan. Then add the bitter gourd pieces to the pan together with the potatoes. Ingredients required Parwal / pointed gourd Onion Tomato Garlic Ginger Dry red chilli Curry leaf Cumin seeds Bay leaf Turmeric. Pointed gourd/parwal beneficial for improving digestion, treats constipation, reduces flu, fight ageing factors, control blood sugar and cholesterol.
Steps to make Stuffed Pointed Gourd With potato Wedges:
- Peel the pointed gourd /Parwal and remove stalk from both ends. Make a slit in centre lengthwise keeping joint from back. With help of a knife take out the seeds and keep aside.
- Take a bowl and mix all the dry spices powders, roasted gram flour and salt along with 1 tablespoon mustard oil. - Mix all ingredients really well, Filling is ready
- Now take a Pointed gourd, open it and stuff the filling nicely in it, Like wise stuff all parwals.
- Now heat 1 tablespoon mustard oil in a pan, add cumin seeds, now Gently place the stuffed Parwals in the pan, cover and cook for 5 minutes, on a low flame.
- Open the lid and with help of tongs turnover the parwals, at the same time add the potato wedges and the remaining filling mixture and coat the wedges well, cook for another 5 minutes on low flame, covering with a lid.
- Your stuffed pointed gourd with potato wedges are ready to serve. - Garnish with chopped green coriander leaves and serve with chapati or parantha.
Trichosanthes dioica, also known as parwal, parval, pointed gourd, Wild snake gourd, patola, green potato is a vine plant in the Cucurbitaceae family. Potol Aloo Posto (Pointed Gourd and Potato in Poppy Paste), Pointed gourd peel chutney, Patol Kasha (Fried pointed gourds coated with rich n thick gravy). I love pointed gourd and i am so glad I can find them here easily. I make stir fries, stuff and curry with these lovely. Potato wedges are always a favorite for kids and grown-ups alike; they're easy to make Six wedges per-potato should give you a thick, but not too thick, slice.
So that’s going to wrap this up for this special food stuffed pointed gourd with potato wedges recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
