Doi Potol/Dahi Parwal. This pointed gourd or parwal curry is a curry made without onion and garlic. It's a rich-looking curry that uses yoghurt and a few spices, and is one of the most admired simple vegetarian recipes of Bengali cuisine.
Making Doi Potol /Dahi Parwal always makes me a little nostalgic. My mom has the best Doi Potol/Dahi Parwal and I just love to eat it. Since my childhood, I have always seen this curry in our staple diet. It was a weekly affair in our pure vegetarian household. Hot rice, ghee, some salad and Doi Potol/Dahi Parwal. It was food that made our soul satisfied and our tummies packed.
I totally know that however good I make this curry I won't be able to make it delicious like my mother's. But hey, I can try, and that is why I am sharing this recipe with you all.
What is Doi Potol?
Doi Potol/Dahi Parwal is a Niramish Bengali curry. It has delicate tangy flavours and a little hint of spice. Whole peeled parwal or pointed gourd is deep-fried and cooked in a delicious yoghurt based curry. It has a perfect balance of all the flavours. Additionally, it goes well with rice, roti or both.
What Ingredients Do You Need for Making Doi Potol?
Pointed Gourd/Potol- Big or medium size parwal or potol will work for this recipe. Make sure they are fresh and have many seeds. Since we are not removing any seeds, that is important.
Yoghurt/Dahi- We will use whisked yoghurt to make the curry really smooth.
Kashmiri Red Chili Powder- It provides a beautiful red color minus all the spice.
Grated Ginger or Ginger Paste
Mustard Oil/Any other oil of your choice- Traditional Bengali cuisine is prepared in mustard oil. The smoky flavour of mustard oil enhances the taste of the curry. However, if you are not into mustard oil please feel free to use your choice of oil.
Whole Spices like Cinnamon or Green Cardamom
Sugar- All Bengali dishes need a little bit of sweetness. You may be puzzled by this, but this really enhances the taste.
You May Also Want To Check Out These Other Parwal Recipes-
You May Also Want To Check Out These Other Bengali Recipes-
Doi Potol/Dahi Parwal
- 10--12 Medium size parwal/pointed gourd
- 4 Tbsp Mustard oil /Oil of your choice
- ½ Cup Whisked Yoghurt
- 1 Tbsp grated ginger
- 2 Green chillies smashed or make a paste
- ½ Tsp Turmeric Powder
- Salt ,according to the taste
- 1 Tsp Sugar
- ½ Tsp Kashmiri red chili powder/Any red chili powder(optional)
- ½ Tsp Cumin Powder
- ½ Tsp Coriander Powder
Spices for tempering
- ½ Tsp Cumin seeds
- 1 Inch Cinnamon stick
- 2 Green Cardamom
- 1 Tsp Ghee 9this is must in every bengali cuisine)
- Pinch of garam masala
- Wash and dry pointed gourd /parwal properly.
- Peel the skin by leaving thin strips in between .This looks beautiful and gives a beautiful texture to curry.Check collage above for pic idea.If you remove all the sking your parwal will be too soft and mushy after cooking
- Prick the parwal with the help of a fork or tooth pick .We are keeping these parwal whole and pricking is important for spices to go through them.
- Coat the parwal with little bit of turmeric powder and pinch of salt .
- Take a pan .Heat the oil .Fry parwal on medium flame till they look golden brown .
- Remove them in a plate after frying .
- Now in the same skillet ,add everything written undertempering .Let them crackle.
- Add gratedginger and green chilies to it .
- Take all the spices written under ground spices into a bowl and mix 2 tbsp of water to it .
- Add this spice paste to the pan .Stir it for 30 second.
- Lower the heat and add whisked /beaten yoghurt and 1 cup of water to it .Keep it stirring and let it cook on medium /slow flame for 1 minute.
- Add all the fried parwal ,sugar and garam masala to it .
- Let it cook on medium flame for 2-3 minute or till it reaches to a consistency of your choice.
- Just before switching off the flame add ghee to it .
- Your doi potol is ready to enjoy .