This is a delicious Indian dry curry made during summer, when pointed gourds(also known as Parwal) are in season. This dish gets its characteristic flavouring from “kala jeera”, also known as black cumin. This spice is commonly used in North Indian cuisine and is different from nigella which is also called black cumin.
2 tablespoons vegetable oil
400g potatoes, peeled and cut into ½-inch/1-cm cubes
400g pointed gourds, cut into ½-inch-/1-cm-thick pieces lengthwise
1 teaspoon kala jeera
½ teaspoon turmeric powder
¼ teaspoon red chilli powder
Salt to taste
1. Place the oil in a medium pan over medium heat.
2. When the oil is hot, working in batches, add the potatoes and pointed gourds separately and cook until slightly golden, turning occasionally. Remove to a plate.
3. To the remaining oil in the pan, add the kala jeera and stir for a few seconds.
4. Add the cooked potatoes, pointed gourds, turmeric powder, red chilli powder and salt. Stir to combine. Cook for a further 5 minutes or so, until the potatoes and pointed gourds are tender, stirring occasionally. Turn off the heat.
5. Serve hot.