
Ingredients–
- 8 potol (pointed gourds), scraped and cut in half
- 1 medium potato, cut into 6 pieces
- 1/2 cup soya nuggets, soaked in hot water and salt for 15 minutes, then drained and water squeezed
- 1 medium onion, grated
- 1 tsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp meat masala powder
- 1/4 tsp garam masala powder
- 1 bay leaf
- 1 dry red chilli, broken
- 1/2 tsp cumin seeds
- Salt to taste
- 2 tbsp mustard oil
- 1 tsp ghee
Method –
- Heat oil in a wok till smoking
- Rub salt and turmeric powder on the potol and potato
- Fry the potol and potato till light brown and set aside
- Temper the oil with bay leaves, dry red chilli and cumin seeds
- Once the seeds splutter, add the onion paste and fry till golden brown
- Add the ginger garlic paste and fry till raw smell goes away
- Now, add the vegetables and soya nuggets and fry till the oil leaves the sides
- Add turmeric powder, red chilli powder, meat masala powder and salt
- Fry till the masalas are well cooked and the vegetables are coated with the spices
- Add 1 cup of warm water and simmer till the vegetables are cooked and a little gravy remains
- Add 1 tsp of ghee and garam masala powder at the end