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.