Ingredients
Ghoint ( Point-Gourd ) - 5
Phaggil ( Tansal-Gourd ) - 5
White rice - 3/4 cup
Red chillies - 15
A small tamarind piece
Coriander seeds - 1 tsp
Asafoetida ( hing ) - a pinch
Salt - to taste
Water - little
Oil - 1 1/2 cup
Method
Cut Tansal-gourd and Point-gourd into slices. Do not peel or remove seeds. Wash them thoroughly and drain the water. Soak the white rice for 15 minutes in water. Then wash it and drain the water. Keep it aside.
Then grind red chillies + tamarind + coriander seeds + hing + salt + little water. Add white rice , little water and grind again into a smooth paste. Finally marinate the tansal-gourd and point-gourd slices with the prepared masala and deep fry.
Serve hot as a sidedish with daal ( dalitoy ) and white rice.
