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This is a seasonal veggie delight of Dahi Parwal (Pointed Gourd cooked in a yogurt based gravy). It is almost similar to the Bengali style Doi Potol, except the fact that this recipe is absolutely a no onion-no garlic dish. It is also popular in Uttar Pradesh and other North East regions and is cooked in mustard oil for an authentic flavour.
Yummy dish
Cut both ends of the parwal & make a slit from both ends crosswise halfway through. Keep aside.
Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the parwals and fry till light golden in colour.
Add the ginger paste and all the dry spices mixed with 1/4 cup water. Saute till the oil separates.
Now add the beaten yoghurt and fry till dry.
Add 1 1/2 cups water and simmer, covered on a medium flame till the parwals are soft and the gravy slightly thickens.
When done, add ghee and garnish with coriander leaves and ginger. Serve as a side dish with either rice or chapattis.
SERVING: 4
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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