BENGALI STYLE DOI POTOL | DAHI PARWAL RECIPE

Dahi parwal is traditionally cooked in mustard oil, but if it is unavailable you can make it in any neutral oil like vegetable or sunflower oil. Doi Potol (Dahi Parwal) is a mild and creamy popular Bengali dish where potol or pointed gourd is cooked in spiced yogurt sauce flavoured with warm whole spices. It is cooked with minimal dry spices and some fragrant whole spices in mustard oil yet it has such delicious dish.

INGREDIENTS FOR DOI POTOL –

10-12 Potol/parwal/pointed gourd washed
3/4 cup Yogurt
2 tsp Ginger grated
2-3 Green chillies slit
1/2 tsp Turmeric powder
1/2-1 tsp Chilli powder (Kashmiri or Degi)
1 tsp Coriander powder
1/2 tsp Cumin powder
2 Bay leaves
1 inch Cinnamon
3-4 Green Cardamoms
3-4 Cloves
1/4 tsp Bengali garam masala powder
Salt as per taste
1-2 tsp Sugar/sweetener (optional)
3-4 tbsp Mustard oil

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INSTRUCTIONS TO MAKE-

In a bowl beat the yogurt along with 1/2 cup of water and keep aside.
In another small bowl mix together chilli powder, turmeric powder, cumin powder and coriander powder with 1/4 cup of water and keep it aside.
Wash and peel the pointed gourd diagonally and alternatively and prick it with a fork.
Marinate it with little salt and turmeric and keep it aside for 15 minutes.
Heat 2 tbsp of oil in a large pan on medium heat. When hot fry the parwal until it’s soft and golden brown. Drain and keep aside.
Add the rest of the oil in the same pan or kadhai on high heat until it is smoking hot. Then reduce the heat to medium low.
Add cinnamon, cardamom, cloves and bay leaf and fry for few seconds.
When the aroma arises from the spices add the ginger paste and green chilies and fry for 1 to 2 minutes stirring frequently.
Now make masala paste by adding all the masala in half cup of water, pour the masala in the pan and sauté 1-2 minutes.
When you see the oil seeping out from the masala, lower the heat to the lowest setting.
Now add 2 tbsp of yogurt stirring continuously. This will slowly reduce the cooking temperature, and this will avoid the yogurt from curdling.
Add 2 more tbsps of yogurt stirring continuously. Then slowly pour in the yogurt and make sure you stir continuously.
Now add salt and sugar (optiona) and mix Well. Cover and cook on lowest heat for 5-6 minutes. Stirring intermittently.
Then slowly add in the fried parwal/potol and mix it well with the yogurt sauce. Check the seasoning add salt/ sugar if required.
Cover and cook for 8-10 minutes until the parwal is cooked through and oil see through the gravy.
Finally stir in the bengali garam masala powder and cook for further 1 minute and take it off the heat.