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Sunday, 1 May 2016

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


          This is a traditional Bengali recipe of Parwals / Pointed Gourd in a thick yoghurt based gravy. It is cooked in mustard oil for an authentic flavour. Potol lovers like me will surely love this dish. Very delicious, they can be enjoyed either with rice or chapattis. But I prefer having it with plain steamed rice. Please check below a step by step guide with pictures to prepare it.








  • 10-12 Parwal, scraped and slit into half
  • 3-4 tbsp. mustard oil
  • 1 bay leaf
  • 1 dry red chili
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1 onion, grated
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 3/4 cup yoghurt, well beaten
  • coriander leaves & fresh red chilies to garnish










          Marinate the parwal pieces with a pinch of salt and turmeric powder for 5-10 minutes. 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 leaf, dry red chili, 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 for a minute. Then add the fried parwals and mix well. Add 1/2 cup water and simmer, covered for 2-3 minutes or till the oil leaves the sides of the pan. 

          Transfer to a serving dish and garnish with coriander leaves and fresh red chilies. Serve with plain steamed rice, pulao, jeera rice, parathas or chapattis.





                         Marinate the parwal pieces with a pinch of salt and turmeric
                        powder for 5-10 minutes. 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 leaf, dry red chili, 
                           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 for a minute. 




                               Then add the fried parwals and mix well. 




                          Sprinkle some water and simmer, covered for 2-3 minutes or till
                          the oil leaves the sides of the pan. 




                          Transfer to a serving dish and garnish with coriander leaves and
                          fresh red chilies. Serve with plain steamed rice, pulao, jeera rice, 
                          parathas or chapattis.






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