Ingredients
500 of potol (pointed gourds)
1 tablespoon of oil
1/2 cup of onion slices
salt pro re nata
1/2 teaspoon of turmeric powder
1/2 teaspoon of coriander powder
1/2 teaspoon of red flavorer
1/2 cup of water
4-5 inexperienced chilies
1 tablespoon of shredded coriander leaves
Directions
Scrape the skin of the pointed gourds. Cut the gourds nearly fully 0.5 on the length in order that one cm thick of a base remains. Wash the items and drain the water.
Heat a pan with oil. Fry the onion slices with salt, turmeric, coriander and red chili powders. Stir and add 1/2 cup of water.
Cook till the water dries up and also the oil starts to simmer on prime.
Add the pointed gourds and stir well. place the lid on and cook for 10-15 minutes.
By currently the spices ought to have mixed well with the gourds. Sprinkle inexperienced chilies and shredded coriander leaves. Stir and fry till the gourds become tender.
Serve!
