Potol (pointed gourd) cooked in a curd based gravy
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: bengali, Indian
Keyword: bengali doi potol recipe, dahi parwal, dahi potol, no onion no garlic recipe, veg recipe with curd
Servings: 4people
Author: Samrat Roy Chowdhuri
Cost: ₹ 60
Equipment
1 Wok and spatula
1 Knife, peeler and chopping board
1 Mixie
Preparation & serving bowls
Ingredients
8pcpointed gourd or potoltender ones are best
4tspmustard oilfor frying and curry
2tspginger paste or very finely chopped ginger
2pcgreen chili
1cupcurdwell whisked, should be lump free
1cupwater
salt to taste
1-2tspsugar, based on affinity towards sweetness
2tspgheeoptional, required at the end of the dish
Spice Powder to be Made into a Paste for Doi Potol Recipe
1/2tspcumin powder
1/4tspred chili powder
1/2tspturmeric powder
Whole Spices for Tempering
1inchcinnamon stick
2pccardamom
2pcclove
Instructions
Prepare for the Doi Potol
Using a knife scrape off the skin from the pointed gourds. Cut off the ends of the vegetable and slit from both ends
Make ginger and green chili paste. Alternatively, you may finely mince/chop them also
In a small bowl, add water. To this add all the powdered spices like turmeric powder, red chili powder and cumin powder. Stir to mix and keep aside. This mix should be semi watery - not too thick, nor too thin
Frying the Pointed Gourd
Take a wok and switch on the flame
Once hot, add enough mustard oil to sauté the pointed gourds
When the oil begins smoking, carefully drop in the pointed gourd one by one. Depending on the size of the wok, you may sauté in batches
Lightly fry on all sides evenly on a low to medium flame. Avoid complete browning of the pointed gourds. When the color begins to change, you will know that it is done. Take out and keep aside
Repeat the above two steps for all the remaining pointed gourd or potol
How to Cook the Bengali Doi Potol Recipe?
After frying the pointed gourds, you will have enough oil present in the wok. If needed, add in a tsp of mustard oil
When the oil smokes, ensure that the flame is on medium
Add the whole spices like cinnamon stick, cardamom and clove and sauté for around 30 seconds
Lower the flame
Add the ginger and green chili paste or the minced ginger and green chili. The ginger and green chili paste may splutter and hence it is important to keep a safe distance to avoid getting hurt.
You may add in some water to avoid the spices from burning. Saute till the raw flavor is gone
Add in the spice mix prepared previously. Saute on a low to medium flame, till the spices get cooked. If the spices start sticking to the bottom of the wok, splash in some water to avoid the spices from burning. Cook till the oil starts separating
When the oil starts separating, whisk the curd properly to avoid lumps and add it to the mix
Give the curd a good stir to ensure that it mixes with the spices in the wok
Once the curd has integrated with the spices, add in water, salt and sugar
Crank up the heat to medium
Allow this to come to a boil and then add the sauted pointed gourd
Cook covered for 10 minutes
Uncover and check for seasonings. If required adjust. This dish should be on the sweeter end
Switch off the flame
Drizzle a couple of teaspoons of ghee and keep covered until it is time to serve
Serve hot with rice and/or bread (roti, chapati, poori)
Notes
Whisk the curd properly before adding to the wok. Since the wok is extremely hot, there are high chances that the curd will curdle and disintegrate if you do not whisk prior adding. After adding, stir in nicely for a couple of minutes till the curd has blended itself into the gravy
This is a no onion no garlic recipe
While many prefer adding garam masala towards the end, this is not a compulsory step
Add ghee after the cooking is over, it always gives whiff of deliciousness as you serve and savor