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Doi Potol/Dahi Parwal. This pointed gourd or Parwal curry is made without onion and garlic. It's rich-looking and uses yogurt and a few spices. It 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 had the best Doi Potol/Dahi Parwal, and I love eating it. Since childhood, I have always seen this curry in our staple diet.
In our pure vegetarian household, hot rice, ghee, salad, and Doi Potol/Dahi Parwal were a weekly affair. It was food that satisfied our souls and packed our tummies.
I know that however good I make this curry, I won't be able to make it delicious like my mother's. I can try it, so I am sharing this recipe.
What is Doi Potol?
Doi Potol/Dahi Parwal is a Niramish Bengali curry with delicate tangy flavors and a slight hint of spice.
Whole peeled Parwal, or pointed gourd, is deep-fried and cooked in a delicious yogurt-based curry. It has a perfect balance of flavors and goes well with rice, roti, or both.
What Ingredients Do You Need to Make Doi Potol?
Pointed Gourd/Potol—Big or medium-sized Parwal or Potol will work for this recipe. Make sure they are fresh and have a few seeds.
Yoghurt/Dahi- We will use whisked yogurt to smooth the curry.
Turmeric Powder
Kashmiri Red Chili Powder- It provides a beautiful red color minus all the spice.
Cumin Powder
Coriander Powder
Grated Ginger or Ginger Paste
Green Chillies
Mustard Oil/Any other oil you choose- Traditional Bengali cuisine is prepared in mustard oil. The smoky flavor 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
Bay Leaf
Cumin Seeds
Ghee/oil
Garam Masala
Sugar—All Bengali dishes need a little bit of sweetness. You may be puzzled by this, but it 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-
Bengali Cholar/Chana Dal/Split Chickpea Lentil
Baingan Bhaja/ Eggplant Bengali Style
New Recipes
Doi Potol/Dahi Parwal
Ingredients
Method
- Wash and dry the pointed gourd /Parwal properly.
- Peel the skin by leaving thin strips in between.This looks beautiful and gives a beautiful texture to curry.Check for pic idea.If you remove all the skin our paPwal 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 .
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