Dahi Parwal | How to make Dahi Parwal

By Bethica Das  |  5th Mar 2018  |  
3 from 1 review Rate It!
  • Dahi Parwal, How to make Dahi Parwal
Dahi Parwalby Bethica Das
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About Dahi Parwal Recipe

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.

Dahi Parwal

Ingredients to make Dahi Parwal

  • 10-12 parwals
  • 3 tbsp. mustard oil
  • 1-2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 tbsp. ginger paste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • salt to taste
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. garam masala powder
  • 1 cup yoghurt, beaten
  • 1 tsp. ghee
  • 1 tbsp. coriander leaves, chopped to garnish

How to make Dahi Parwal

  1. Cut both ends of the parwal & make a slit from both ends crosswise halfway through. Keep aside.
  2. Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
  3. Add the parwals and fry till light golden in colour.
  4. Add the ginger paste and all the dry spices mixed with 1/4 cup water. Saute till the oil separates.
  5. Now add the beaten yoghurt and fry till dry.
  6. Add 1 1/2 cups water and simmer, covered on a medium flame till the parwals are soft and the gravy slightly thickens.
  7. When done, add ghee and garnish with coriander leaves and ginger. Serve as a side dish with either rice or chapattis.

Reviews for Dahi Parwal (1)

Preeti Gurung8 months ago

Yummy dish
Bethica Das
5 months ago
Thank u