| Prep: 15 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 12.6g | 1g | 31g |
| sugars | fibre | protein | salt |
| 6g | 8.5g | 6.2g | 0.6g |
Discovering Pointed Gourd Fry
Being a Southern belle, my culinary journey is invariably influenced by my time at Charleston, South Carolina. It reflects in my mouth-watering dishes of biscuits and fried chicken. And now, I have another irresistible recipe to share, one which might be somewhat unfamiliar to many of you – the Pointed Gourd Fry.
This unique dish, hailing from Indian cuisine, successfully adds a fresh hint of green onto your plate. Pointed Gourd, or Potol, as it is traditionally called, not only brings in crisp texture, but it also adds an understated punch to your taste buds. Known for its faintly sweet yet savoury taste profile, pointed gourd blends harmonically with a mix of spices, including turmeric powder, red chili powder, cumin powder, and coriander powder.
A Twist on Traditional Dishes
The Pointed Gourd Fry has easily become one of my treasured go-to’s when I need a diversion from the traditional Southern recipes. It’s similar to the southern favorite, Okra Fry, but offers a completely new texture and taste, making it a fresh and delicious alternative. Paired with Indian flatbread, it can also serve as a wholesome dinner on its own.
Additionally, this dish would work quite well with grains or salads. Its vibrant flavors and mellow heat would complement a simple, refreshing cucumber salad or a side of quinoa pilaf. Here’s one of my preferred quinoa pilaf recipies. Switching to a vegetable-based recipe such as the Pointed Gourd Fry is not only a culinary adventure, but it also opens up a spectrum of health benefits.
Health Benefits of Pointed Gourd
Pointed Gourd (Potol) isn’t just noteworthy due to its unique taste and versatility, but it also brings forth considerable health benefits. It has been associated with improved digestion, reduced flu symptoms, and better regulation of blood sugar levels. Furthermore, its high fiber content makes it a great food for those looking to control their weight naturally.
So, give this intriguing Pointed Gourd Fry a try. I’m confident that it will win you over just like it won me. From my kitchen in Charleston to yours, happy cooking!
What You’ll Need
- 2 lb pointed gourd (Potol)
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon ginger paste
- 2 tablespoons mustard oil
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- 6 pieces of Indian flatbread (optional)
Method
Step One
First, wash the pointed gourd (potol) thoroughly and cut off both ends. Slice them lengthwise into halves or quarters, whichever you prefer. Set them aside for the next step.
Step Two
In a small bowl, mix together the turmeric powder, red chili powder, cumin powder, and coriander powder. This is your spice mix which you will use later. Set it aside.
Step Three
Heat mustard oil in a frying pan over medium heat. Add the ginger paste to the oil and stir it continuously until it turns golden brown. Be careful not to burn the ginger paste.
Step Four
Add the spice mix that you prepared in Step Two to the frying pan. Stir it well into the ginger paste and let it cook for a minute or two until the spices release their aroma.
Step Five
Now, add the pointed gourd (potol) pieces into the frying pan. Stir them well to mix with the spices. Cover the pan and let it cook on low heat for around 15-20 minutes, or until the gourd is cooked. Make sure to stir occasionally to prevent the spices from burning at the bottom of the pan.
Step Six
Once the gourd is cooked, add salt to taste and mix well. Sprinkle the chopped fresh coriander leaves over the gourd fry as garnish.
Step Seven
Optional: Serve your Pointed Gourd Fry warm, with Indian flatbread on the side
