Doi Potol / Pointed gourd on curd gravy

Name: Doi Potol / Pointed gourd on curd gravy
Yield: 30 - 40 min
Cuisine: American
Ingredients: 5 pieces Potol (parwal); 1 tablespoons ginger garlic paste; 1/2 cup onion paste; 1/2 cup tomato puree; 1/2 teaspoon turmeric powder; 1/2 teaspoon cumin powder; 1/2 teaspoon red chilli powder(optional); 1/2 teaspoon Sugar; 2 pinch garam masala powder; 1/2 cup dahi; 1/3 cup posto/ khaskhas paste; 3 green chillies slit in half lengthwise; 4 tablespoons mustard oil; 1 tsp Cumin for tempering; to taste Salt

Priyanka Bhowmik @cook_17374547

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Ingredients

30 - 40 min

5 piecesPotol (parwal)
1 tablespoonsginger garlic paste
1/2 cuponion paste
1/2 cuptomato puree
1/2 teaspoonturmeric powder
1/2 teaspooncumin powder
1/2 teaspoonred chilli powder(optional)
1/2 teaspoonSugar
2 pinchgaram masala powder
1/2 cupdahi
1/3 cupposto/ khaskhas paste
3green chillies slit in half lengthwise
4 tablespoonsmustard oil
1 tspCumin for tempering
to tasteSalt

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Steps

1

Scrape the outer surface of the Potol and cut off both the ends and make cuts on the surface of the potol and keep aside.
2

Whisk the curd and keep aside.
3

Heat oil in a pan and fry the patol till they start turning a little brown. Take out and keep on a plate.
4

To the hot oil add cumin.
Now add the onion paste, ginger garlic paste, salt, cumin powder and tomato puree.
5

Add posto paste and whisked curd and mix. Saute the masala till the oil separates.
6

Add ½ cup of water and bring the curry to a boil. Finally add fried potols.
7

Turn down the flame and let the curry simmer for 5 minutes and then check if the potol is well cooked. Sprinkle garam masala powder. Turn off the gas and serve hot with steamed rice or chappati.