A recipe from Tagore house hold

POTATO &; PARWAL ( POINTED GOURD )CURRY

Ingredients :-

Four or five medium sized potatoes -quartered

Four or five Parwal (pointed gourd) – halved length wise.

A pinch of cumin seeds

A couple of bay leaves

Green chilly as required

A paste of coriander cumin and red chilly.

Procedure :-

 fry potato and parwal and set aside. Heat  ghee (rarefied butter) in a pan  and add cumin seeds, bay leaves, green chillies and coriander cumin and chilly paste. Add the fried vegetables to fry again adding salt and sugar. Fry for sometime adding splash of water intermittently. Add enough water to cook it thoroughly .