Doi Potol (Pointed Gourd in Thick Yogurt Based Gravy)

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I have shared another spicy version of this Bengali dish … ‘Doi Potol’ i.e. ‘Spicy Doi Potol’. Since ‘potol’ or ‘parval’ or pointed gourd is available during summer only, most of the dishes cooked using this ingredient is limited.  This recipe is especially dedicated to my Mom. She is an expert to make this Doi Potol, and since my childhood, I am a huge fan of this yummilicious dish. It’s a best recipe to beat the summer heat, but I love to cook this in any time of the year.

In this curry, potol or pointed gourds are cooked in thick yogurt gravy. It’s a very easy to cook recipe and calls for minimum spices, yet it tastes delicious. Bengalis are famous for their low on spices yet tasty dishes. This is one such recipe comes from mom’s kitchen and traditionally Bengali. My Mom cooks this recipe in gravy style which she serves with steamed rice. Though this ‘Doi Potol’ can be accompanied both with rice and roti.

Ingredients to serve 4

  • Potol/Parwal/Pointed Gourd – 8-10
  • Yogurt – 100 gms
  • Besan or Gram Flour – 1 tsp
  • Ginger Paste – 1 tsp
  • Posto or Poppy Seeds Paste – ½ tsp
  • Mustard Paste – 1 tsp
  • Cumin Seeds – ¼ tsp
  • Whole Red Chilli -1
  • Bay Leaf – 2
  • Cumin Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ¼ tsp
  • Whole Green Chilli – 2
  • Garam Masala Powder – ¼ tsp
  • Mustard Oil – 3 Tbsp
  • Sugar – 1 tsp
  • Salt – (to taste)

Steps:

  1. Scrape skin of potol/parwal and slit them in both side till half. Toss in a little bit of salt.
  2. Heat 2 Tbsp of oil in a deep bottom wok or kadai. Fry the potol lightly, remove and keep aside. While frying keep the flame low and fry covering them.
  3. Add another 1 Tbsp of oil. Add cumin seeds, red chilli and bay leaf.
  4. When they start spluttering, add ginger paste.
  5. When the raw smell of ginger goes off add posto/poppy seed paste into the oil with some water.
  6. Next add all the dry masalas except garam masala powder. Cook for 2 minutes and add the fried potol into the paste.
  7. Add salt and cook them for another 2 minutes.
  8. Whisk yogurt and besan separately adding a little water and sugar.
  9. Now add whisked yogurt into the pan and mix with the potol evenly. If required add some more water.
  10. Cover with a lead and cook for 5 minutes on low flame.
  11. After 5 minutes, take off the lead. Add garam masala powder, cover and simmer for 5 minutes or till the potols are soft.
  12. Switch off the flame and serve hot.
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4 thoughts on “Doi Potol (Pointed Gourd in Thick Yogurt Based Gravy)

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