Name: Dahi Parwal recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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.

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