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Wednesday, 18 May 2016

Dahi Parwal (Pointed Gourd in Yoghurt Sauce)


          This is a seasonal veggie delight of Dahi Parwal (Pointed Gourd cooked in a yoghurt based gravy). It is almost similar to the Bengali style Doi Potol, except to 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 flavour. Please check for a step by step method with pictures to prepare my version of this simple delicacy.








  • 10-12 parwals
  • 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 yoghurt, beaten
  • 1 tsp. ghee
  • 1 tbsp. coriander leaves, chopped to garnish
  • few sliced ginger to garnish







          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. Saute 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. Saute 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 the parwal and make a slit from both ends 
                             crosswise halfway through. Keep aside. 




                          Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms
                          and cloves. Saute 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.
                         Saute 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.







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