Description
Doi Potol (Dahi Parwal) is a delicious creamy gravy a popular Bengali dish where potol or parwal is cooked in spicy curd sauce and flavored with aromatic spices.
Ingredients
- 14 to16 – Potol/parwal/pointed gourd washed
- 2 tbsp – Poppy seeds/Khus Khus
- 2 tbsp – White mustard seeds
- 3/4 cup Yogurt
- 2 tsp Ginger grated
- 2–3 green chilies slit
- 1/2 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tbsp Chili powder
- 2 Bay leaves
- 1 – 2 Cinnamon sticks
- 3–4 Green Cardamoms
- 3–4 Cloves
- 1/4 tsp Bengali garam masala powder
- Salt as per taste
- 1–2 tsp Sugar/sweetener
- 3–4 tbsp Mustard oil
Instructions
1. In a bowl mix poppy seeds with white mustard seeds. Add hot water and soak for 1 hour. Then blend it into a smooth paste.
2. In a bowl whisk the yogurt along with 1/2 cup of water and keep aside.
3. Wash and peel the parwal diagonally as shown in pick and video then prick it with the help of a fork. Add little salt and turmeric powder and marinate it. Keep it aside for 10 minutes.
4. In a small bowl add cumin powder, coriander powder, turmeric powder, and kashmiri red chilly powder with 1/4 cup of water and whisk into a smooth paste. Keep it aside.
5. Heat 4 tbsp of mustard oil in a pan or kadai on medium flame. When smokes arise from oil fry the parwal till they are soft and golden brown. Drain out and keep aside.
6. In the same pan in the same oil on medium-low flame add cinnamon sticks, cardamom, cloves, and bay leaf and fry for 10 seconds.
7. When the aroma arises from the whole spices add the ginger paste and green chilies and fry for 1-minute stirring frequently.
8. Now pour in the spice paste we prepared and sauté for 1-2 minutes.
9. Add posto & sorshe paste we prepared. Mix a little water in the blender and pour the rest paste.
10. When you see the oil separating from the masala. Now on the lowest heat add 2 tbsp of yogurt stirring continuously.
11. Now on low flame stir this will avoid the yogurt from curdling. Add 2 more tbsp of yogurt stirring continuously. Then slowly pour in the rest yogurt and stir continuously.
12. Now add salt and sugar and stir.
13. Now add in the fried parwal/potol and mix well with the yogurt sauce. Check for salt and sugar if required.
14. Cover and cook for 10 minutes until the parwal is cooked. Finally, add the Bengali garam masala powder and cook for another 1 minute. Turn off the heat.
15. Finally sprinkle with chopped coriander leaves and serve it hot with rice or roti.
16. Serve hot with rice, pulao, or chappati.
Notes
- Include 1/2 cup vinegar in 4 cups water, let them rest for 30 mins. Flush and drain. You can trade the vinegar with 3 tbsp of baking soda or salt. This method helps eliminate pesticides, germs, and micro-organisms from the parwal.
- Take equal amounts of cloves, cinnamon & green cardamom over medium-high and roast for 1 min. Grind them in a blender to form a fine powder. Store it in an airtight container and you can use later.
- Always minimize the heat to the lowest flame to avoid curdling of the yogurt. Stir continuously after adding the yogurt to the pan.
- Skip adding the green chilies if you do not want to make it spicy especially when making for children. Add Kashmiri red chili powder for that delicious red color and don’t add deggi mirch as it is quite hot. So level up to spice according to your choice.
- Take oil of your choice and flavor level as indicated by your inclination or preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Bengali, Indian
Nutrition
- Serving Size: 4
- Calories: 120 Kcal
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