Doi potol / parwal in yoghurt gravy

Name: Doi potol / parwal in yoghurt gravy
Total time: 1200 s
Yield: 4-5 servings
Cuisine: American
Ingredients: 6-7 pieces parwal or pointed gourd; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp green chilli paste; 1-2 small sized onion paste; 1 tsp turmeric powder; 1 tsp kashmiri lal mirch powder; 1 tsp cumin powder; 1/2 tsp garam masala; 1/2 tsp jeera; 1 red chilli; 1-2 tsp poppy seed paste; 1/4 cup beaten curd; as required Oil, preferably mustard oil; as required Salt (to taste); 1/2 tsp sugar

Homecook Mou @cook_16924063

India

This is authentic bengali recipe called doi potol. This goes really well with steam rice.
#book
#ebook

Homecook Mou @cook_16924063

India

This is authentic bengali recipe called doi potol. This goes really well with steam rice.
#book
#ebook

Saved

Ingredients

20 mins

4-5 servings

6-7 piecesparwal or pointed gourd
1 tspginger paste
1 tspgarlic paste
1 tspgreen chilli paste
1-2small sized onion paste
1 tspturmeric powder
1 tspkashmiri lal mirch powder
1 tspcumin powder
1/2 tspgaram masala
1/2 tspjeera
1red chilli
1-2 tsppoppy seed paste
1/4 cupbeaten curd
as required Oil, preferably mustard oil
as required Salt (to taste)
1/2 tspsugar

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Steps

20 mins

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.