Potala Kasa/ Parwal Curry

INGREDIENTS:

• 8-9 Potala (Parwal/ Pointed Gourd), skin scraped
• 1 Medium Sized Onion, chopped finely
• 1 Tbspn Ginger Garlic paste
• 1 Medium Sized Tomato, pureed
• 1 Tbspn Garam Masala
• 1" Cinnamon Stick
• 1 Tspn Cumin Seeds
• Chilli Powder as per taste
• 1 Tbspn Coconut Milk
• 1 Tspn Turmeric Powder
• Salt, as per taste   

METHOD:

• Slit the potala vertically at the two pointed edges. The cuts should go through only till 1/4 of each end, so that the potala remains in one piece. Deep fry the potalas till well-cooked.
• In a pan over medium flame, add oil followed by cumin seeds and cinnamon stick.
• As the cumin seeds turn brown, add onion. Saute till properly cooked.
• Then add ginger garlic paste and cook till raw smell disappears. Add the tomato puree, turmeric powder and salt to taste. Sauté till oil oozes out from masala.
• Add coconut milk, chilli powder and garam masala. Mix well. Add a tbspn of water, if the mixture gets too dry.
• Add the potala's and mi well, so that each potala is well coated with the masala. Simmer for about 10 minutes before switching off flame.