Puri, Aloo Parwal and Egg Masala Fry

Ingredients

• 250 g Pointed Gourd (Lightly scraped and chopped into 1-inch pieces)
• 2 medium Potato (Peeled and cut into 1-inch cubes)
• 3 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 1 large Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 medium Tomato (Pureed)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Dry Mango Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Garam Masala
• 0.25 cup Water (As needed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Vegetables: Wash the parwal, lightly scrape the outer skin with a knife, and chop them into 1-inch thick rounds. Peel the potatoes and cut them into similar-sized cubes. Keep them aside.

2. 2

   Shallow Fry Vegetables: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped parwal and fry for 4-5 minutes until they get light golden spots and are slightly tender. Remove with a slotted spoon. In the same oil, add the potato cubes and fry for 5-6 minutes until golden brown and about 80% cooked. Remove and set aside with the parwal.

3. 3

   Prepare Masala Base: Add the remaining 1 tablespoon of oil to the same pan. Once hot, add the cumin seeds and let them splutter. Add the asafoetida, followed by the finely chopped onion. Sauté for 3-4 minutes until the onions turn translucent and light golden.

4. 4

   Cook Aromatics and Spices: Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears. Pour in the tomato puree. Cook for 4-5 minutes, stirring occasionally, until the puree thickens and oil begins to separate from the masala. Now, add all the dry spice powders: turmeric, red chili, coriander, and cumin powder. Stir well and cook for another minute.

5. 5

   Combine and Simmer: Add the fried parwal and potatoes back to the pan. Season with salt and dry mango powder. Gently mix everything to ensure the vegetables are well-coated with the masala. Pour in 1/4 cup of water, stir, cover the pan, and reduce the heat to low. Let it simmer for 7-8 minutes, or until the vegetables are fully cooked and tender. Stir once in between to prevent sticking.

6. 6

Ingredients

• 8 large Eggs
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 2 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 0.25 cup Water (as needed)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least an inch.
   • Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
   • Peel the cooled eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the masala flavors.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, which should take about 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3. 3

   Cook the Aromatics and Spices

   • Add the ginger-garlic paste and slit green chillies to the pan. Sauté for about a minute until the raw aroma disappears.