This is a seasonal veggie delight of Dahi Parwal (Pointed Gourd cooked in a yogurt based gravy). It is almost similar to the Bengali style Doi Potol, except the fact that this recipe is absolutely a no onion-no garlic dish.
It is also popular in Uttar Pradesh and other North East regions and is cooked in mustard oil for an authentic flavor. So check out the step by step pictorial recipe to prepare my version of this simple delicacy.
- 10-12 parwals / Pointed gourds
- 3 tbsp. mustard oil
- 1-2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1 tbsp. ginger paste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- salt to taste
- 1 tsp. roasted cumin powder
- 1/2 tsp. garam masala powder
- 1 cup yogurt, beaten
- 1 tsp. ghee
- 1 tbsp. coriander leaves, chopped
Cut both ends of the parwal and make a slit from both ends crosswise halfway through. Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.
Add the parwals and fry till light golden in colour. Add the ginger paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.
Now add the beaten yoghurt and fry till dry. Add 1 1/2 cups water and simmer, covered on a medium flame till the parwals are soft and the gravy slightly thickens.
When done, add ghee and garnish with coriander leaves and ginger. Serve as a side dish with either rice or chapattis.
Cut both ends of parwal & make a slit from both ends crosswise halfway
through. Keep aside.
Heat oil & temper with bay leaves, cinnamon, cardamoms & cloves.
Add parwals & fry till light golden in colour.
Add ginger paste & all dry spices mixed with 1/4 cup water. Saute till
oil separates.
Now add beaten yoghurt & fry till dry.
Add 1 & 1/2 cups water & cover.
Simmer till parwals are soft & gravy slightly thickens.
Add ghee & garnish with coriander leaves & ginger. Serve as a side dish
with either rice or chapatis.
No comments:
Post a Comment