Calcutta-style pointed gourd with sesame

Directions

1. Toast the sesame seeds in a dry frying pan until they release their aroma. Let them cool. ⏱ ≈ 20 min
2. Once cooled, mix the seeds with two green chili peppers and a little water until you have a paste. ≈ 4 min
3. Peel the potatoes, make a shallow incision on the surface with a knife, then sauté them in salted oil until they are lightly browned, but not dark. ⏱ ≈ 7 min
4. Place the scallops in a dish. ≈ 3 min
5. In the remaining oil, brown the bay leaf and fenugreek seeds, then pour in the sesame paste. ⏱ ≈ 7 min
6. Once the sauce returns to a simmer, reduce the heat and add the beaten yogurt and salt, stirring constantly to prevent it from curdling. ⏱ ≈ 10 min
7. Add water to achieve the desired consistency, then add the sugar. ≈ 3 min
8. Once the sauce comes to a boil, return the potatoes to the sauce. ≈ 3 min
9. Add the remaining 3 or 4 green chili peppers, cover, and let simmer for a few minutes before removing from the heat. ⏱ ≈ 10 min