Dahi (Doi or Curd) Potol. Learn the recipe of Bengali Doi Patol Recipe. Here I have cooked the Potol/Parwal into the thick Curd Gravy with lot of. Doi potol is a very popular traditional Bengali recipe.

Niramish Doi Potol or Dahi Parwal without Onion & garlic is cooked with pointed gourds in a subtly sweet & tangy yogurt and ginger based sauce. Doi Potol Bengali style tastes best with white rice, Poori, Chapathi or even Naan. This is the easiest & simplest Parwal recipe you'll ever make. (Redirected from Dahi (curd)). You can have Dahi (Doi or Curd) Potol using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Dahi (Doi or Curd) Potol

Prepare 1 cup of Curd -.
You need 2-4 pieces of Potol -.
It's 1 of Potato (optional) piece small size.
It's 1-2 tablespoon of Chopped onions -.
Prepare 1-2 tablespoon of Chopped garlic -.
You need 1/2 tablespoon of Chopped ginger -.
It's 1-2 tablespoon of Chopped tomato -.
Prepare 1-2 tablespoon of Fried masala -.
You need -1 tablespoon of Garam masala.
You need 1/2 tablespoon of Mustard seeds -.
Prepare 2-4 tablespoon of Cooking oil (preferred olive oil).
It's 1-2 cups of Water -.
Prepare 2-4 leaves of curry leaves.
You need 1-2 of bay leaves.
You need to taste of Turmeric.
Prepare to taste of Salt.

Curd is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. Doi Potol/ Dahi Parwal- Pointed Gourd shallow fried and simmered in a tangy yogurt sauce. Doi Potol-Parwal is a very healthy seasonal vegetable mainly available during summer season in north and East India.

Dahi (Doi or Curd) Potol instructions

Wash the Potol and Potato in a fresh water and cut them along the middle..
Remove the extra seeds of the Potol, as per your choice and go for the next..
Heat the oil in a, pan and pour some mustard seeds and start to fry all other chopped ingredients to there one after another like - chopped onions, chopped garlic, chopped ginger, chopped tomato, and cook them together..
After cooking them well and just few seconds later add fried masala, garam masala, and turmeric to taste and smell and fry them well..
Add potol and potato which you made pieces few minutes ago and incorporate all the things nicely..
Add curd to the cooked incorporated things in the pan and stir it well and cover it for few minutes..
After a while, open the lid of the pan, add the bay leaves and the amount of salt in it and finally pour some water so that it boils very quickly..
Serve it with few some curry leaves to increase the taste and smell of Doi Potol !.

It is a very healthy vegetable and it is very easy to digest and is light on tummy so always. Doi Potol is a Bengali recipe native to Kolkata and is their favourite comfort food. Curd is that which is made at home using home-made culture which essentially is a cocktail of various harmless non-pathogenic bacteria and hence will 'Curd' is the word that has been traditionally used in India (with a background of British English). Yoghurt (from Turkish 'yogurt') is the word preferred by. I really wonder why many people buy curd instead of making it at home.