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Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy)
Bengali RecipesSide DishVegetarian

Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy)

A vegetarian Bengali Recipes recipe with pointed gourd (parval), curd (dahi / yogurt), gram flour (besan). Ready in 40 min, serves 4.

Curated byAnanya Chatterjee🇮🇳

Calories
830kcal
Estimated Cost
₹450-600
Carbs100g
Protein33g
Fats33g
Servings Scaler
4

Instructions

21 steps
  1. 1

    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

    pointed gourd (parval)(10)
  2. 2

    Make sure you retain its base

  3. 3

    Toss these in a little bit of salt

    salt - to taste
  4. 4

    Heat a bit of oil in a deep bottom kadai

  5. 5

    Fry the potol/parwal lightly, remove and keep aside

  6. 6

    While frying, simmer on low heat and fry covering them

  7. 7

    Add a bit more oil

  8. 8

    Add cumin seeds, red chilli and bay leaf

    teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2)cumin seeds (jeera)(1/4 teaspoon)dry red chilli(1)bay leaf (tej patta)(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/4 teaspoon)green chilli(2)
  9. 9

    When they start spluttering, add ginger paste

    ginger - grated(1 teaspoon)teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2)
  10. 10

    When the raw smell of ginger goes off, add posto/poppy seed paste into the oil with some water

    ginger - grated(1 teaspoon)teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2)
  11. 11

    Next, add all the dry masalas except garam masala powder

    cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(1/4 teaspoon)
  12. 12

    Cook for 2 minutes and add the fried potol/pointed gourd into the paste

    pointed gourd (parval)(10)teaspoons poppy seeds - ground to paste(2)teaspoons mustard seeds - ground to paste(2)mustard oil - to cook
  13. 13

    Add salt and cook them for another 2 minutes or so

    mustard oil - to cooksalt - to taste
  14. 14

    Whisk yogurt and besan separately adding a little water and sugar in small mixing bowls

    sugar(1 teaspoon)
  15. 15

    Now add whisked yogurt into the pan and mix with the potol evenly

  16. 16

    If required, add some more water

  17. 17

    Cover with a lid and cook for about 5 minutes on a low heat

    mustard oil - to cook
  18. 18

    After 5 minutes, take off the lid

  19. 19

    Add garam masala powder, cover and simmer for 5 minutes or till the potol/parwal are soft

    cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(1/4 teaspoon)
  20. 20

    Switch off the heat and serve hot

  21. 21

    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

    pointed gourd (parval)(10)

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