Ingredients

• 1 lb patol/ parwal / Pointed gourds
• 1 cup yogurts
• 1 scallion, paste
• 1 tsp ginger-garlic paste
• Panch Phoran spices
• salt
• pinch of turmeric
• 1 tsp curry powder
• oil few spoons

Method 

In a wide wok, heat oil and add tadka. Then followed by onions, ginger-garlic paste. Fry real good and then add the vegetables plus all the spice powders to it. Cover and cook till tender. Now, turn in the yogurts and simmer…cook until the oil shows up on the sides. Remove from heat and serve to go with your meals.