Summer’s still far, but the pointed gourd returns

Summer is still a month or two away in India, but here is a seasonal vegetable featured in fulfillment of a promise I made a long time ago. It is a recipe involving parwal, or the pointed gourd. I have my mother close at hand; the credit for the recipe goes to her.

Potoler dalna

Ingredients
1 lb (450 gm) parwal, peeled, and sliced into 1/2-inch rounds (small ones cut crosswise into only two pieces)
½ lb (225 gm) potatoes, peeled and diced into 1/2-inch pieces
½ tsp coriander powder
½ tsp cumin seeds, plus ½ tsp powder
½ tsp turmeric powder
¼ tsp chili (cayenne) powder
1 bay leaf
½ tsp ginger paste
¼ tsp garam masala powder, dry-roasted
Salt, to taste
½ cup water
½ cup mustard oil

Method

1. In a kadahi, or wok, fry parwal and potatoes, until light brown (no need to crisp) in mustard oil.


2. Drain and remove, setting aside and leaving only 2 tbsp of oil.


3. On medium heat, sauté cumin seeds, bay leaf, and ginger paste for a minute or so.


4. Add coriander and cumin powder, turmeric, and, chili powder, sautéing for another minute.


5. Add water, return parwal and potatoes to kadhai, and simmer, covered, until vegetables are tender.


6. Sprinkle garam masala power.


7. Serve with steamed rice, roti, or paratha.