Aloo Potol

Ingredients 

• 3 medium potatoes, cut into 1 inch cubes
• 6 medium pointed gourd (potol) peeled, trimmed, halved vertically and seeded
• 3 tablespoons oil
• Salt to taste
• 3/4 teaspoon turmeric powder
• 2 teaspoons panch phoran
• 1/2 teaspoon ginger-garlic paste
• 1/2 teaspoon coriander powder
• 1/2 teaspoon red chilli powder
• 1 green chilli
• 1/2 teaspoon sugar
• Fresh coriander sprigs for garnish

Method

1. Heat oil in a non-stick pan. Add potatoes, pointed gourds, salt and ¼ tsp turmeric powder, mix well, cover and cook on high heat for 1-2 minutes. Reduce heat, cover and cook for 2-3 minutes or till they turn a light golden. Drain the potatoes and pointed gourds and put them into a bowl.
2. Add panch phoron to the oil remaining in the pan and sauté for a minute. Add ginger-garlic paste, remaining turmeric powder, coriander powder and red chilli powder, mix and sauté for a minute.
3. Add the fried potatoes and pointed gourd and mix. Break green chilli and add. Add sugar and mix well. Add ½ cup water, mix well, cover and cook on low heat for 2-3 minutes. Switch the heat off.
4. Transfer aloo potol into a serving bowl, garnish with coriander sprig and serve hot.