Doi Potol

Name: Doi Potol
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10-12 medium size potol / parwal /pointed gourd; 3 tbsp mustard oil; 2 tbsp whisked yogurt /dahi; 1 tbsp tomato puree; 1 tsp ginger paste; 1 green chilli paste; 7-8 cashewnuts crushed; 1 tbsp sesame seeds or melon seeds; For tempering:; 3 cardamoms, 1 inch cinnamon,4 cloves; 1 bay leaf; 1 tsp cumin seed powder; 1 tsp coriander powder; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp turmeric powder; 1/2 tsp garam masala powder; As required salt; 1/2 tsp sugar or as needed; 1 tsp ghee

Kumkum Chatterjee @cook_12055532

#SSP
Potol or Pointed Gourd is a popular Indian summer vegetable and is replete with many health benefits.It can be cooked in various ways. Doi Potol or Dahi Parwal is a traditional Bengali recipe of fresh green pointed gourd, peeled ,fried and cooked here without onion and garlic. The gravy is mildly spiced with a sweet and tangy yogurt and ginger based sauce. Doi potol is best served with steamed rice, pulao, poori , paratha or any Indian flatbread.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

4 servings

10-12medium size potol / parwal /pointed gourd
3 tbspmustard oil
2 tbspwhisked yogurt /dahi
1 tbsptomato puree
1 tspginger paste
1green chilli paste
7-8cashewnuts crushed
1 tbspsesame seeds or melon seeds
For tempering:
3cardamoms, 1 inch cinnamon,4 cloves
1bay leaf
1 tspcumin seed powder
1 tspcoriander powder
1 tspKashmiri Red Chilli Powder
1/2 tspturmeric powder
1/2 tspgaram masala powder
As required salt
1/2 tspsugar or as needed
1 tspghee

Saved

Steps

30 minutes

1

Wash and chop off both ends of parwal. Peel the skin on alternate strips.Make light slits on both ends.Apply 1/4 th tsp salt and pinch of turmeric on the peeled parwals.Set aside for 10 minutes.Meanwhile make a paste of cashewnuts,sesame seeds and green chilli with 2 tbsp curd and 2 tbsp water.Blend to a smooth paste.Set aside.
2

Add turmeric,cumin and coriander powder,Kashmiri Red Chilli Powder,ginger paste in a bowl.Add 2-3 tbsp water and mix well.Heat mustard oil in a wok or pan and fry the parwals till they turn slightly golden.Drain and keep aside.In the remaining oil sprinkle half crushed whole garam masala for tempering. Also add 1 bay leaf.Saute till they splutter.
3

Now add the dry spices and ginger paste mixed with water and saute for 1 minute.Add tomato puree and the fried parwals and toss to mix well.Add the cashewnut sesame seed paste with curd and green chilli.Mix with fried potol and cook for a minute.
4

Add 1/2 cup water, salt and sugar to taste.Simmer till parwals are done and there is a semi thick gravy..Sprinkle garam masala powder and mix well.Transfer to a serving bowl and garnish with a teaspoon of ghee. Serve hot as a delicious side dish with steamed rice, pulao,poori,paratha or any Indian flatbread in lunch or dinner.