- 8-10 unpeeled pointed gourds / parmal / potol / parwal / parval
- 1-2 chopped tomatoes
- 1 chopped onion
- 2 teaspoons chopped garlic
- chopped green chillies
- fistful of chopped coriander leaves
- 1 tablespoon raw mustard oil
- Salt to taste
Lighly scrape the skin of the pointed gourds (don’t peel). If they’re tender gourds leave as is. Lightly rub some oil on the gourds and and roast over fire till tender. Cool, cut and discard both ends and cube gourds. Mix all other ingredients and adjust flavours to smokey, spicy, tangy or whatever you like. Done!
