Patal Bhaji

1. 1
   prep · ~5 min

   Prepare the pointed gourd.

   1.Wash the pointed gourd well and trim both ends.

   2.Peel it in light stripes, leaving some skin on for texture.

   3.Slice each one lengthwise into halves or quarters, depending on size.
2. 2
   saute · ~7 min

   Cook the onion and garlic.

   1.Heat mustard oil in a pan over medium heat until it just starts to smoke lightly.

   2.Lower the heat and add cumin seeds.

   3.Add chopped onion, crushed garlic, and green chili.

   4.Cook until the onion turns soft and light golden.
3. 3
   saute · ~6 min

   Make the masala base.

   1.Add chopped tomato and mix well.

   2.Add turmeric powder, red chili powder, coriander powder, and salt.

   3.Cook until the tomatoes soften and the masala looks glossy.
4. 4
   simmer · ~12 min

   Cook the pointed gourd until tender.

   1.Add the sliced pointed gourd and coat it well with the masala.

   2.Pour in water and stir once.

   3.Cover and cook on low heat until the pointed gourd is tender but not mushy.

   4.Open the lid and cook a few minutes more to dry any extra moisture.

   TIPStir once or twice while cooking so the bhaji does not catch at the bottom.
5. 5
   garnish

   Garnish with coriander leaves.

6. 6
   serve

   Serve hot with roti or plain rice.

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