'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


Ingredients:

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 

Method:

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