Recipe: Perfect Doi potol / parwal in yoghurt gravy

Doi potol / parwal in yoghurt gravy. SILICO AHAAR- SANJIVANI PHARMACY- Very tasty and healthy. please join our group "AHAR" where you can send your favourite recipe and can win an attractive. Jamai Sasthi is a Bengali festival dedicated to the son-in-law. Doi potol is a hot favorite amongst the bengalis.

Doi potol is a tangy and spicy vegetarian dish. It is made of a summer vegetable called potol. This recipe goes great with any Indian rice or bread. You can have Doi potol / parwal in yoghurt gravy using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Doi potol / parwal in yoghurt gravy

1. It's 6-7 pieces of parwal or pointed gourd.
2. You need 1 tsp of ginger paste.
3. It's 1 tsp of garlic paste.
4. It's 1 tsp of green chilli paste.
5. It's 1-2 of small sized onion paste.
6. You need 1 tsp of turmeric powder.
7. Prepare 1 tsp of kashmiri lal mirch powder.
8. You need 1 tsp of cumin powder.
9. Prepare 1/2 tsp of garam masala.
10. You need 1/2 tsp of jeera.
11. It's 1 of red chilli.
12. It's 1-2 tsp of poppy seed paste.
13. It's 1/4 cup of beaten curd.
14. It's of as required Oil, preferably mustard oil.
15. It's of as required Salt (to taste).
16. It's 1/2 tsp of sugar.

The cashew paste does not let the yogurt to split in the gravy and also helps the gravy to give a thick, creamy texture. Try this recipe if you haven't. This is a traditional Bengali recipe of Parwal / Pointed Gourd in a thick yoghurt based gravy. It is cooked in mustard oil for an authentic taste and flavour.

Doi potol / parwal in yoghurt gravy step by step

1. Firstly, clean the parwal and peel the outer skin (don't remove the skin completely, instead remove the skin such a way that in some portion skin is left..
2. Marinate the parwals with pinch of salt & turmeric. Heat a pan, add 1-2 tsp mastard oil and lightly fry the parwals. Take out and keep them aside..
3. In the same pan, add 1 tsp oil add jeera and red chilli. Now add garlic paste, ginger paste and green chilli paste and saute for few seconds..
4. Add onion paste and saute for another few seconds. Add turmeric, chilli powder, cumin powder and mix well.Add poppy seed paste, curd, salt, sugar and mix well. Cook until oil separates..
5. Now add 1/2 cup water. Add the parwals and cover it for 5 minutes to cook. Now add garam masala powder and switch off the flame. Transfer the preparation into a serving bowl. Serve with steam rice..

Potol lovers like me will surely love this dish. Very delicious, they can be enjoyed either with rice or chapatis. Doi Potol is a popular Bengali recipe and the Spicy version of this dish is a big hit in my home. In this recipe Potol or Pointed Gourds are cooked in thick yogurt gravy with some aromatic Indian spices. Scrape the skin of potol/parwal and cut them in both sides halves.