Doi Potol (Parwal / Pointed Gourd in Yoghurt Gravy - Bengali Style) | How to make Doi Potol (Parwal / Pointed Gourd in Yoghurt Gravy - Bengali Style)

By Bethica Das  |  21st Jun 2018  |  
5 from 1 review Rate It!
  • Photo of Doi Potol (Parwal / Pointed Gourd in Yoghurt Gravy - Bengali Style) by Bethica Das at BetterButter
Doi Potol (Parwal / Pointed Gourd in Yoghurt Gravy - Bengali Style)by Bethica Das
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

23

1

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.

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

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

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

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

  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 for Doi Potol (Parwal / Pointed Gourd in Yoghurt Gravy - Bengali Style) (1)

Monika Naiba year ago

awesome
Reply
Bethica Das
a year ago
Thank u