Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy)
Easy to cook recipe with yogurt gravy that smothers tender cooked potol/parval
Bengali Doi Potol Recipe is a Pointed Gourd In thick yogurt based gravy. It is a very easy to cook recipe and calls for minimum spices, yet it tastes simply delicious. Bengalis are famous for their low on spices yet tasty dishes. This is one such recipe that comes from my mom’s kitchen and traditionally Bengali. My Mom cooks this recipe in gravy style which she serves with steamed rice, but this is a nice combination with rotis too. This recipe can be packed as a side dish for lunch box.
If you like this recipe, try more recipes like
- 10 Pointed gourd (Parval)
- 100 grams Curd (Dahi / Yogurt)
- 1 teaspoon Gram flour (besan)
- 1 teaspoon Ginger , grated
- 2 teaspoons Poppy seeds , ground to paste
- 2 teaspoons Mustard seeds (Rai/ Kadugu) , ground to paste
- 1/4 teaspoon Cumin seeds (Jeera)
- 1 Dry Red Chilli
- 2 Bay leaf (tej patta)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red Chilli powder
- 2 Green Chillies
- 1/4 teaspoon Garam masala powder
- Mustard oil , to cook
- 1 teaspoon Sugar
- Salt , to taste
How to make Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy)
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. Make sure you retain its base. Toss these in a little bit of salt.
Heat a bit of oil in a deep bottom kadai. Fry the potol/parwal lightly, remove and keep aside. While frying, simmer on low heat and fry covering them.
Add a bit more oil. Add cumin seeds, red chilli and bay leaf. When they start spluttering, add ginger paste.
When the raw smell of ginger goes off, add posto/poppy seed paste into the oil with some water.
Next, add all the dry masalas except garam masala powder. Cook for 2 minutes and add the fried potol/pointed gourd into the paste.
Add salt and cook them for another 2 minutes or so.
Whisk yogurt and besan separately adding a little water and sugar in small mixing bowls.
Now add whisked yogurt into the pan and mix with the potol evenly. If required, add some more water.
Cover with a lid and cook for about 5 minutes on a low heat.
After 5 minutes, take off the lid. Add garam masala powder, cover and simmer for 5 minutes or till the potol/parwal are soft.
Switch off the heat and serve hot. 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.
Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy) is part of the Festival Recipes Contest