Bengali Patal Alu Curry

Instructions

1. 1

   Wash the patal pointed gourds well, trim the ends, and lightly scrape the outer skin. Cut them lengthwise or into large pieces.

2. 2

   Peel the alu potatoes and cut them into medium wedges or cubes.

3. 3

   Heat the oil in a heavy pan over medium heat.

4. 4

   Add the potatoes and fry for 4–5 minutes until lightly golden on the edges. Remove and set aside.

5. 5

   Add the pointed gourd pieces to the same oil and fry for 4–5 minutes until lightly blistered. Remove and set aside.

6. 6

   In the remaining oil, add the sliced onion and cook until soft and golden.

7. 7

   Add the ginger paste and garlic paste. Stir-fry for 1–2 minutes until the raw smell disappears.

8. 8

   Add the chopped tomato, salt, chili powder, turmeric powder, and cumin powder. Cook the masala for 5–7 minutes, stirring often, until the tomato softens and the oil begins to separate.

9. 9

   Return the fried potatoes and pointed gourd to the pan. Mix well so the vegetables are coated with the masala.

10. 10

    Pour in the water, stir, cover, and simmer over medium-low heat for 15–20 minutes, or until the potatoes and pointed gourd are tender.

11. 11

    Sprinkle in the garam masala and simmer uncovered for 2–3 minutes until the curry reaches your preferred consistency.

12. 12

    Taste and adjust seasoning if needed. Serve hot with steamed rice, roti, or paratha.