Ingredients:

Parwal / Pointed Gourd – 12
Onion – 1
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Asafoetida Powder – a pinch
Red Chilli Powder – 1 1/2 tsps
Turmeric Powder – 1 tsp
Curry leaves – 8
Vegetable oil – 4 tbsps
Salt to taste

For Stuffing:

Boiled Potatoes – 2
Onion – 1
Ginger Garlic Paste – 2 tsps
Garam Masala Powder – 2 tsps
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Tamarind Extract – 2 tsps
Jaggery, powdered – 1 tbsp
Dessicated Coconut – 2 tbsps
Fennel Seeds – 1 1/2 tsps
Vegetable Oil – 2 tsps
Salt to taste

Method:

1. Peel and mash potatoes.
2. Chop onion.
3. Heat oil in a pan.
4. Add fennel seeds.
5. When fennel seeds start sizzling, add chopped onion and ginger garlic paste. Saute until onion turns translucent in color.
6. Add mashed potatoes, dessicated coconut, garam masala powder, turmeric powder, red chilli powder, tamarind extract, powdered jaggery and salt. Mix well and turn off the heat. Keep aside.
7. Wash the pointed gourds.
8. Using a peeler, lightly scrape the gourds. Do not remove the peel.
9. Remove the two ends of each gourd.
10. Make deep cut from one end to the other. Take care not to cut the gourd into two.
11. Stuff each gourd with 2 tsps of stuffing mixture through the slit made from end to end. Keep aside.
12. Heat 4 tbsps oil in a flat bottomed pan.
13. Add cumin seeds and mustard seeds along with curry leaves.
14. When mustard seeds start crackling, add asafoetida powder. Give a good stir.
15. Add turmeric powder, red chilli powder and salt. Mix well.
16. Place all the stuffed gourds in the pan, cover and cook on low flame, until they are cooked at the bottom and slightly roasted.
17. Now flip side of all the gourds. Cook until they turn soft and slightly roasted.
18. Turn off the flame.
19. Garnish with coriander leaves.
20. Serve hot with phulkas, rotis, etc.,