Potol with Coconut

Ingredients:

• 250 grams potol / pointed gourd
• 1 large potato
• 1 medium size onion (finely chopped)
• 1 medium size tomato (slices)
• 1 1/2 cup. coconut (grated)
• 10 pieces raisins (make a paste)
• 2 tsp. ginger paste
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. kashmiri red chili powder
• 1/4 tsp. shahi garam masala powder
• 2 1/2 tsp. sugar
• Salt to taste
• 1/4 cup mustard oil
• 1 tsp. ghee
• 250 ml water

To temper:

• 1 whole dry red chili
• A pinch of cumin seeds
• 1/2 " cinnamon stick
• 1 clove
• 2 cardamom

Making Procedure:

Peel the potato and cut into medium cubes. Peel the potol and cut into 2-3 round pieces. Wash them and keep aside.

Heat oil in a kadai, add potato and potol. Fry till the edges turn golden brown colour. Separate from oil and keep it aside.

Add cumin seeds, whole dry red chili, cinnamon, cardamom and clove in the same oil. When the oil release a nice aroma add chopped onion and fry till transparent. Add tomato slices and fry till soft and pulpy.

After that add ginger and raisins paste. Fry for a minute on low flame. Add turmeric-cumin-red chili-kashmiri red chili powder, salt and sugar. Stir for a minute, then add 50 ml water and cook till the oil separates.  

Add grated coconut, mix and fry for a minute. Then add fried potato and potol. Stir well and add remaining water. Cover with the lid and cook on medium heat for 10-15 minutes or till the veggies are done and the gravy thickens.

Add ghee and shahi garam masala powder over it. Stir and cook for a minute. Then remove from heat.

Serve with plain rice or roti.