March 18, 2012

'Doi Potol' aka 'Dahi Parwal'

Potol or parwal was never a childhood favorite but since last few years the scarcity of this particular veggie in this part of the world makes me crave for it ! Changes in life keep surprising me :)

Here is a simple Bengali recipe I inherited from my in-laws family for potol or parwal cooked with yoghurt.

Serves: 3 to 5
Preparation Time: 10 mins
Cooking Time: 30 mins

Peeled and sliced parwal
  • Parwal / Potol/ Pointed gourd ( 1 lb) - longitudinally and  alternately peeled  and sliced in halves
  • Oil for deep frying - I mixed mustard oil and olive oil (You can use any oil)
  • Whole cumin seeds (1 tsp)
  • Green chillies 
  • Bay leaves (2-3)
  • Cumin powder (1tsp)
  • Coriander powder (1 tsp)
  • Turmeric (1/2 tsp)
  • Yoghurt (1 cup) - Well beaten
  • Ginger paste (1 tsp)
  • Sugar and salt to taste
  • Garam Masala 1 tsp
  • Ghee (1/2 tsp) : Optional 

Fried parwal
Yoghurt Gravy
  • Cut parwal longitudinally after alternately peeling ( it gets very soft  with complete peeling) .
  • Fry well and drain off excess oil . 
  • Separately fry whole cumin, bay leaves and a green chilli .
  • Make a paste of coriander, turmeric and cumin and add it.
  • Then add ginger paste and yoghurt.
  • Now add fried parwal and rest of the chillies.
  • Add sugar and salt .
  •  Cook well in low flame.
  •  Before turning off flame add ghee and garam masala .
  • Doi Potol
You can also substitute parwal with veggies of your choice like baigan / eggplant.
Enjoy !

Ajanta from Amherst

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