Potato and Pointed Gourd Curry made in curd

Ingredients:

• 1 tsp kashmiri Red chilli powder
• 1/4th tsp asafoetida
• 1/2 tsp Coriander powder
• A pinch of sugar
• 1 tsp Cumin seeds
• 1/2 tsp turmeric powder
• 4 Cloves
• 5-6 unpeeled Pointed Gourd cut into halves lengthwise
• 1 1/4th tsp fennel powder
• 1" piece of cinnamon
• 2 tbsp mustard oil
• Salt to taste
• 4-5 green cardamoms
• 2 medium sized potatoes washed, Peeled and cut into wedges
• 1 black cardamom
• 3/4th tsp garam masala
• 2 1/2 tbsp Curd
• 1 tsp Dried ginger powder

Method:

1. Marinate potatoes and Pointed Gourd in a little Salt and 2/3rd of turmeric powder for 15-20 mins. Heat oil in a pan, slip in potato and Pointed Gourd pieces, fry them from all sides till golden brown, and take them out.
2. In the remaining oil, drop in whole spices and while they are crackling, mix all powdered spices except asafoetida in the curd.
3. Once whole spices stop crackling, add asafoetida and then quickly add curd and spices mix. Cook for a minute and add sugar. Cook till oil separates, then add fried Potato and Pointed Gourd. Add water For gravy according to the desired consistency.
4. Cover and cook on low flame for 8-10 mins, stirring Occasionally. Dish out, and serve with boiled rice, paranthis or phulkas.