Aloo potala rasa

Ingredients

• 250 g potala (pointed gourd), scraped and halved
• 2 potatoes, cubed
• 3 tbsp mustard oil
• 1 bay leaf
• ½ tsp cumin seeds
• 1 onion, ground to a paste
• 1 tsp ginger-garlic paste
• 1 tomato, pureed
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1 tsp cumin-coriander powder
• Salt to taste
• ½ tsp garam masala
• 1 tsp ghee (optional)

Method

1. Fry the potala and potatoes in mustard oil with a pinch of turmeric and salt until golden spots appear. Set aside.
2. In the same oil add bay leaf and cumin, then the onion paste, and fry until golden brown.
3. Add ginger-garlic paste, tomato and the spice powders and cook until the oil separates.
4. Add the fried vegetables and 1½ cups water and simmer until the potatoes are tender and the gravy thickens.
5. Finish with garam masala and ghee. Serve with rice, puri or paratha.