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Home Dish Doi Potol

Doi Potol

Name: How to cook Doi Potol - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Doi Potol

#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.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

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

green chilli paste

7-8

cashewnuts crushed

1 tbsp

sesame seeds or melon seeds

cardamoms, 1 inch cinnamon,4 cloves

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

1/2 tsp

sugar or as needed

1 tsp

ghee

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.