Doi potol. 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. Doi Potol is a popular Bengali recipe and the Spicy version of this dish is a big hit in my home.

While frying, simmer on low heat and fry covering them. Doi Potol is a Bengali recipe native to Kolkata and is their favourite comfort food. The vegetarian recipe is made using parwal which are called as potol in Bengali. You can cook Doi potol using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Doi potol

It's 400 gram of pointed gourd.
Prepare 1/2 cup of curd.
Prepare 2 tablespoon of poppy seeds paste.
It's 2 tablespoon of cashew-raisins paste.
It's 1 teaspoon of green chilli paste.
It's 1/2 teaspoon of turmeric powder.
You need 1/2 teaspoon of red chilli Powder.
It's 1 teaspoon of fennel seed powder.
It's 1 teaspoon of jeera seeds.
It's 1 of bay leaf.
You need 1-2 of slitted green chillies.
You need To taste of salt and sugar.
Prepare As needed of oil.

The recipe is made out in the form of curry. The recipe of doi potol has quite a few variations but I like to prepare it in this way. The yogurt in the recipe gives a tangy taste to the curry and makes it silky and smooth. India is a land of diversities, which is well portrayed in its culture and cuisine.

Doi potol step by step

Wash and peel the parwals and make a cut mark at both the sides.
Heat oil in a pan add jeera seeds and bay leaf to temper.
Now add the parwals and saute well adding salt and turmeric powder.
Cover it till it become soft and changes colour.
Remove the cover fry well adding red chilli Powder.
Mix the poppy seeds paste, cashew-raisins paste and curd together.
Pour it into the pan mix well and allow it to simmer.
Finally add sugar and fennel seeds powder and mix to combine well.
Your doi potol is ready,garnish it with slitted green chillies and serve.

Hence, it has a wide spectrum of food. 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. Bengalis love potol or pointed gourd. They have a variety of dishes with this vegetable.