Aloo Potoler Dalna (Parwal / Pointed Gourd Curry - Bengali Style)

Heat 2 tbsp. oil in a pan and saute the Parwals till light brown. Keep aside. Add the remaining oil and temper with bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Allow it to splutter.

Add the potatoes and saute till light brown. Add the ginger-garlic paste, coriander-cumin powder, turmeric powder, tomato paste and garam masala powder mixed with a little water.

(If using chopped tomatoes, saute the masala paste and add the tomatoes) Fry the masala till oil separates from the sides of the pan. Add the fried potatoes and the fried parwals, green chilies, salt to taste and 1 1/2 cups water.

Cover and cook on low flame till soft. Serve, garnished with coriander leaves.