Aloo potoler dalna

Preparation           : 10 minutes

Cooking time         : 45 mins

Serves                      : 4-5

Ingredients:

• Potol(pointed gourd)      - 7-8
• Potato                                 - 1 large, peeled and cut in cubes
• Onion                                 - 1 small, chopped
• Tomato                              - 1 small, chopped 
• Green Chilli                      - 3 - 4
• Cumin seeds                     - 1 tsp
• Turmeric powder            - 1 tsp
• Red chilli powder            - 1/2 tsp
• Cumin powder                 - 1 and 1/2 tsp
• Coriander powder           - 1 tsp 
• Ginger paste                     - 1 tsp
• Garlic paste                       - 1/2 tsp
• Yogurt                                - 1 Tbsp
• Oil                                       - 2 Tbsp
• Salt                                      - As per taste
• Bengali garam masala    - 1/3rd tsp

Method:
1. Peel the potol lengthwise keeping alternate gaps. This way they retain their shape and do not completely break down.

2. Heat 1 Tbsp oil in a pan. Add the potatoes. Sprinkle a little salt and turmeric powder and fry them till golden brown. Remove from pan and keep aside.
3. In the same pan add potol, fry them and keep them aside when done.

4. Add the remaining oil in the pan.
5. When hot add cumin seeds and allow to splutter.
6. Add onion and green chilli and cook till onions turn translucent.
7. Add tomatoes and cook till tomatoes turn mushy and cooked.
8. In a small bowl add remaining turmeric powder, red chilli powder, cumin powder, coriander powder, ginger paste, garlic paste and yogurt. Add this spice mix in the pan and mix well and cook for few minutes until oil starts separating.

9. Add 1 cup water and cook on high heat and bring it to boil.
10. Add the fried potato and potol. Add salt. Cover with a lid and cook on medium heat for 10 minutes. Check the consistency of the gravy, if too runny remove the lid and cook on high heat until gravy reducees..

11. Sprinkle garam masala. Mix well. Remove from stove. 

12. Serve hot with roti or rice.