Doi Potol (Parwal in Yoghurt Gravy)

Name: Doi Potol (Parwal in Yoghurt Gravy)
Cuisine: Indian
Ingredients: 10-12 Parwal, scraped and slit halfway; 3-4 tbsp. mustard oil; 1-2 bay leaves; 1-2 dry red chilies; 1 inch cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 1 tsp. cumin seeds; 1 onion, chopped; 2 slit green chilies; 1 tsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tsp. red chilli powder; 1/2 tsp. coriander powder; 12 tsp. cumin powder; 1/2 tsp. garam masala powder; 3/4 cup yoghurt, well beaten; 1 tsp. ghee; 1 tsp. coriander leaves, chopped to garnish; 1-2 green chilies. slit to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#summerfood - This winter vegetable dish is a traditional Bengali recipe of Parwal / Pointed Gourd in a thick yoghurt based gravy. It is cooked in mustard oil for an authentic taste and flavour. Potol lovers like me will surely love this dish. It is my favourite veggie and I wait eagerly for the summer to relish it in many ways that I can think of. Very delicious, they can be enjoyed either with rice or chapatis. I personally prefer having it with plain steamed rice.

Bethica Das @kitchen_flavours

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Ingredients

10-12Parwal, scraped and slit halfway
3-4 tbsp.mustard oil
1-2bay leaves
1-2dry red chilies
1 inch cinnamon stick
2-3green cardamoms
5-6cloves
1 tsp.cumin seeds
1onion, chopped
2slit green chilies
1 tsp.ginger-garlic paste
1/2 tsp.turmeric powder
1 tsp.red chilli powder
1/2 tsp.coriander powder
12 tsp.cumin powder
1/2 tsp.garam masala powder
3/4 cupyoghurt, well beaten
1 tsp.ghee
1 tsp.coriander leaves, chopped to garnish
1-2green chilies. slit to garnish

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Steps

1

Heat 2 tbsp. oil in a pan and fry the parwal till light golden in colour. Drain and keep aside.
2

Heat remaining oil & temper with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.
3

Add the onion and fry on a medium flame till light brown.
4

Add ginger-garlic paste & all the dry spices. Fry well till the oil separates.
5

Now add the yoghurt and stir fry till dry.
6

Add the fried parwals and green chilies.
7

Mix well and add 1 & 1/2 cup water. Cook, covered on a low flame till the parwals are cooked and the gravy turns slightly thick.
8

Add garam masala powder and ghee. Give it a stir and switch off the flame.
9

Garnish with coriander leaves and green chilies. Serve with plain steamed rice, pulao, jeera rice, parathas or chapatis.