4 potol (pointed gourds), chopped into medium sized slices
2 big potatoes, chopped into medium sized slices
1 tablespoon of onion paste
1/2 teaspoon of ginger paste
1/2 teaspoon of garlic paste
1/2 teaspoon of cumin paste
water as needed
1 teaspoon of toasted coriander and cumin seeds, grinded into a powder
Prep:15min › Cook:35min › Ready in:50min
Grind the soaked dal on a sheel pata into a smooth paste. You can use a blended as well.
Mix the dal paste with salt, 1/2 teaspoon of turmeric powder and green chilies. Make 10-12 small balls and set aside on a plate.
Heat a deep frying pan with 2 cups of oil and fry the dal balls. Set aside the fried balls
Heat a pan with the 2 tablespoons of oil and fry the pointed gourds and potatoes with onion paste. Also add the ginger, garlic and cumin pastes, salt, turmeric powder and green chilies. Add 1 cup of water and stir and cook with lid on until the water dries up and the oil starts to float on top.
Add the fried dal balls when the vegetables have been almost cooked. Sprinkle the coriander and cumin powders all over.