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Doi Potol (Parwal / Pointed Gourd in Yoghurt Gravy - Bengali Style)

Jun-21-2018
Bethica Das
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Doi Potol (Parwal / Pointed Gourd in Yoghurt Gravy - Bengali Style) RECIPE

This is a traditional Bengali recipe of Parwals / Pointed Gourd in a thick yoghurt based gravy. It is cooked in mustard oil for an authentic taste and flavour. Potol lovers like me will surely love this dish. Very delicious, they can be enjoyed either with rice or chapatis.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Main Dish

Ingredients Serving: 4

  1. 10-12 Parwal, scraped and slit into half
  2. 3-4 tbsp. mustard oil
  3. 1 bay leaf
  4. 1 dry red chili
  5. 1" cinnamon stick
  6. 2-3 green cardamoms
  7. 4-5 cloves
  8. 1 onion, grated
  9. 1 tsp. ginger-garlic paste
  10. 1/2 tsp. turmeric powder
  11. 1 tsp. red chili powder
  12. 1 tsp. coriander-cumin powder
  13. 1/2 tsp. garam masala powder
  14. 3/4 cup yoghurt, well beaten
  15. coriander leaves & fresh red chilies to garnish

Instructions

  1. Marinate the parwal pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat 2 tbsp. oil in a pan and fry the parwal till light golden in colour. Drain and keep aside.
  2. Heat remaining oil and temper with bay leaf, dry red chili, cinnamon, cardamoms and cloves. Saute for a few seconds.
  3. Add the onion and fry on a medium flame till light brown. Add the ginger-garlic paste and all the dry spices. Fry well till the oil separates.
  4. Now add the yoghurt and stir fry for a minute. Then add the fried parwals and mix well. Add 1/2 cup water and simmer, covered for 2-3 minutes or till the oil leaves the sides of the pan.
  5. Transfer to a serving dish and garnish with coriander leaves and fresh red chilies. Serve with plain steamed rice, pulao, jeera rice, parathas or chapattis.

Reviews (1)  

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Monika Naib
Jun-21-2018
Monika Naib   Jun-21-2018

awesome

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