Dry VegExpress RecipesIn Pressure CookerIndian

Potals Masala | Pointed Gourd Masala Curry


Potals – 200 gms.
Onion – 1 big, chopped
Tomato – 1 big, chopped
Curry leaves – a few
Mustard seeds – 1 tsp.
Cumin seeds – 1 tsp.
Urad dal – 1 tsp.
Turmeric – a pinch
Oil – 2 tbsp.
Salt to taste
Red chilli powder – 1 to 2 tsp.
Melon seeds powder – 1 tbsp.
Dessicated coconut – 1 tbsp.


  1. Clean and chop the potals into bite sized small pieces.
  2. In a pressure pan, add in the oil and once hot, put in the jeera, mustard seeds, urad dal and curry leaves. Saute for a minute.
  3. Now add in the onion pieces and fry well till they change colour.
  4. Next add in the tomato pieces and to it put salt and turmeric. Mix well and cook for a couple of minutes. Once the tomatoes become soft, add in the chopped potals. Mix well.
  5. Fry for a couple of minutes. Add in the melon seeds powder, red chilli powder and dessicated coconut and mix till well combined, just for a minute.
  6. Add in a small glass of water and pressure cook for 3 to 4 whistles.
  7. Once the pressure releases, remove the lid and mix the curry well. Check for taste. Remove into a bowl and serve with hot rice or roti.

Using pointed gourd/parval/potals, you can try out these delicious recipes too…

a. Potals with Coconut and Sesame
b. Parval Fry
c. Potals and Potato Veg

Related Articles

Back to top button