Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy)
A vegetarian Bengali Recipes recipe with pointed gourd (parval), curd (dahi / yogurt), gram flour (besan). Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
21 steps- 1
To begin making Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy), scrape skin off potol/parwal and split them in both side till half
pointed gourd (parval)(10) - 2
Make sure you retain its base
- 3
Toss these in a little bit of salt
salt - to taste - 4
Heat a bit of oil in a deep bottom kadai
- 5
Fry the potol/parwal lightly, remove and keep aside
- 6
While frying, simmer on low heat and fry covering them
- 7
Add a bit more oil
- 8
Add cumin seeds, red chilli and bay leaf
teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2)cumin seeds (jeera)(1/4 teaspoon)dry red chilli(1)bay leaf (tej patta)(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/4 teaspoon)green chilli(2) - 9
When they start spluttering, add ginger paste
ginger - grated(1 teaspoon)teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2) - 10
When the raw smell of ginger goes off, add posto/poppy seed paste into the oil with some water
ginger - grated(1 teaspoon)teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2) - 11
Next, add all the dry masalas except garam masala powder
cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(1/4 teaspoon) - 12
Cook for 2 minutes and add the fried potol/pointed gourd into the paste
pointed gourd (parval)(10)teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2)mustard oil - to cook - 13
Add salt and cook them for another 2 minutes or so
mustard oil - to cooksalt - to taste - 14
Whisk yogurt and besan separately adding a little water and sugar in small mixing bowls
sugar(1 teaspoon) - 15
Now add whisked yogurt into the pan and mix with the potol evenly
- 16
If required, add some more water
- 17
Cover with a lid and cook for about 5 minutes on a low heat
mustard oil - to cook - 18
After 5 minutes, take off the lid
- 19
Add garam masala powder, cover and simmer for 5 minutes or till the potol/parwal are soft
cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(1/4 teaspoon) - 20
Switch off the heat and serve hot
- 21
Serve Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy) with Steamed rice, Bhaji Vada Recipe (Lentil And Vegetable Fritters), Begun Bhaja Recipe and Phulka
pointed gourd (parval)(10)
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Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy)
A vegetarian Bengali Recipes recipe with pointed gourd (parval), curd (dahi / yogurt), gram flour (besan). Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy), scrape skin off potol/parwal and split them in both side till half
pointed gourd (parval)(10) - 2
Make sure you retain its base
- 3
Toss these in a little bit of salt
salt - to taste - 4
Heat a bit of oil in a deep bottom kadai
- 5
Fry the potol/parwal lightly, remove and keep aside
- 6
While frying, simmer on low heat and fry covering them
- 7
Add a bit more oil
- 8
Add cumin seeds, red chilli and bay leaf
teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2)cumin seeds (jeera)(1/4 teaspoon)dry red chilli(1)bay leaf (tej patta)(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/4 teaspoon)green chilli(2) - 9
When they start spluttering, add ginger paste
ginger - grated(1 teaspoon)teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2) - 10
When the raw smell of ginger goes off, add posto/poppy seed paste into the oil with some water
ginger - grated(1 teaspoon)teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2) - 11
Next, add all the dry masalas except garam masala powder
cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(1/4 teaspoon) - 12
Cook for 2 minutes and add the fried potol/pointed gourd into the paste
pointed gourd (parval)(10)teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2)mustard oil - to cook - 13
Add salt and cook them for another 2 minutes or so
mustard oil - to cooksalt - to taste - 14
Whisk yogurt and besan separately adding a little water and sugar in small mixing bowls
sugar(1 teaspoon) - 15
Now add whisked yogurt into the pan and mix with the potol evenly
- 16
If required, add some more water
- 17
Cover with a lid and cook for about 5 minutes on a low heat
mustard oil - to cook - 18
After 5 minutes, take off the lid
- 19
Add garam masala powder, cover and simmer for 5 minutes or till the potol/parwal are soft
cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(1/4 teaspoon) - 20
Switch off the heat and serve hot
- 21
Serve Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy) with Steamed rice, Bhaji Vada Recipe (Lentil And Vegetable Fritters), Begun Bhaja Recipe and Phulka
pointed gourd (parval)(10)
Rate this recipe
