Spicy Doi Potol (Spicy Pointed Gourd Curry)

‘Potol’ or ‘Parval’ or Pointed Gourd is a very common vegetable in Indian market especially in the Eastern Part of India during summer. This is easily available in any local market almost throughout the year except winter. But now a days it is available in the super markets in winter season too. Every house has the same complain that they feel bored of eating ‘Potol’. This Spicy Doi Potol could be an option from regular Potoler Dom or Potoler Dalna.

‘Doi Potol’ is a popular Bengali recipe and the Spicy version of this dish is a big hit in my home. I also have another ‘Doi Potol’ recipe that I will share later in my blog which is less spicy than this recipe. But if you are adding this spicy one in your menu today, I can guarantee you that will grab a lot of compliments from your family. In this recipe ‘Potol’ or Pointed Gourds are cooked in thick yogurt gravy with some aromatic Indian spices. So try this delicious recipe and impress your loved ones.

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cuisine: bengali
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins


8 – 10 Potol or Parwal or Pointed Gourd
150 gm Yogurt
½ tsp Coriander Powder
½ tsp Cumin Powder
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
Kashmiri Red Chillie Powder – A little
2 Tbsps Poppy Seed Paste
2 Green Chilli
1 Tbsp Sugar
¼ tsp Garam Masala Powder
4 Tbsps Vegetable Oil


  1. Scrape the skin of potol/parwal with the back of the knife and cut the both ends. Now make slits on both the ends of about 1”. Marinate them with some salt and little turmeric powder.
  2. Beat the yogurt with sugar and keep it aside.
  3. In a bowl add cumin powder, coriander powder, turmeric powder, red chilli powder, kashmiri red chillie powder and salt. Add some water and make a paste. Keep it aside.
  4. Heat 2-3 Tbsp of oil in a pan and fry the potol lightly. Drain oil and keep them aside.
  5. In the same pan, add some more oil. Then add green chilli. Sauté for a while.
  6. Now add the spices mixture into the pan and start cooking it on low to medium heat. Add a little water.
  7. After few minutes when the spices are cooked well and oil appearing on sides, add the poppy seed paste and keep stirring for few minutes.
  8. Now add the whisked yogurt and cook for another 5-8 minutes on low flame till oil appears on top.
  9. Add the fried potol and add some water. Cover and cook for some time. When the potol become soft and coated well with the gravy, add garam masala powder. Adjust salt. Mix well.
  10. Switch off the flame and serve with roti, paratha or plain rice.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s