Chal Potol ( Rice with Pointed Gourd )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• potol/parwal -6-8 big diced to 2/4 peices lengthwise/ horizontally •1 & half cup of soaked basmati or kamini atop / govindo bhop chal • Tomatoe paste 2/3 tsp, • Paste of red chili 1  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp , • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste ,
Steps	Heat oil in the kadhai and fry the potol/parwal peices,  keep the same aside once done,  ,heat oil in a kadhai put cummin  seed & bay leaves and fry till the same crackles add the soaked rice and cook in slow fire. Thereafter put all parwal/potatoe peices &  the masala and  stir fry till the same becomes translucent ,   allow the same to cook for 1-2 thereafter  add one and half cup of water and get the same to simmer,  . Once the water mixes up with the rice & potol and there is no  gravy left but the misture appers not so drybut  just as much as you want , sim the fire, add / sprinkle garam masala  & ghee on it  .
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/puri.