Ingredients                                                                                                                                                                                                         Serves 4

  • Pointed gourd (Potol/Parwal) 500 g, peeled and cut into 2–3 inch pieces
  • Turmeric powder 1 tsp
  • Salt to taste
  • Rice flour 2–3 Tbsp (for coating)
  • Mustard oil 3–4 Tbsp for shallow frying
  • Optional: red chili powder ½ tsp

 

Method

  • Peel and cut the pointed gourd into 2–3 inch pieces.
  • Sprinkle turmeric and salt over the pieces and mix well. Let it sit for 5–10 minutes.
  • Pat the pieces dry and coat lightly with rice flour.
  • Heat mustard oil in a pan on medium heat.
  • Shallow fry the coated pointed gourd pieces until golden brown and crisp on all sides.
  • Remove and drain excess oil on paper towels.
  • Serve hot as a side dish with rice and dal.

 

Prep time 10 minutes                   Cook time 15 minutes                        Total time 25 minutes