Doi Potol (Parwal / Pointed Gourd in Yoghurt Gravy - Bengali Style)

          This 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. Very delicious, they can be enjoyed either with rice or chapattis. I personally prefer having it with plain steamed rice. So check out the step by step pictorial recipe to prepare it.

• 10-12 Parwal, scraped and slit halfway 
• 3-4 tbsp. mustard oil
• 1-2 bay leaves
• 1-2 dry red chilies
• 1" 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 chili 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

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

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

          Add the onion and fry on a medium flame till light brown. Add the ginger-garlic paste and all the dry spices. Fry well till the oil separates.

          Now add the yoghurt and stir fry till dry. Then add the fried parwals and green chilies. Mix well and add 1 & 1/2 cups water. Cook, covered on a low flame till the parwals are cooked and the gravy turns slightly thick. 

          Add the garam masala powder and ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and green chilies. Serve with plain steamed rice, pulao, jeera rice, parathas or chapatis.


                    

Scrape parwals & slit halfway.

                       Heat 2 tbsp. oil & fry parwal till light golden in colour. Keep aside.

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

                                  Add onion & fry on a medium flame till light brown. 

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

                                  Now add yoghurt & stir fry till dry. 

                                 Add fried parwals & green chilies.

                      Mix well & add 1 & 1/2 cups water. Cook, covered on low flame till  
                      parwals are cooked & gravy turns slightly thick. 

                     

                            Add garam masala powder & ghee. Stir & switch off the flame. 

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