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

Name: Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 10 pieces Pointed Gourd (10 Pointed gourd (Parval)); 100 g Yogurt (100 grams Curd (Dahi / Yogurt)); 1 tsp Gram Flour (1 teaspoon Gram flour (besan)); 1 tsp Ginger (1 teaspoon Ginger grated); 2 tsp Poppy Seeds (2 teaspoons Poppy seeds ground to paste); 2 tsp Mustard Seeds (2 teaspoons Mustard seeds (Rai/ Kadugu) ground to paste); ¼ tsp Cumin Seeds (1/4 teaspoon Cumin seeds (Jeera)); 1 piece Red Chili (1 Dry Red Chilli); 2 pieces Bay Leaves (2 Bay leaf (tej patta)); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera)); ½ tsp Ground coriander (1/2 teaspoon Coriander Powder (Dhania)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ¼ tsp Red Chili Powder (1/4 teaspoon Red Chilli powder); 2 pieces Green Chili (2 Green Chillies); ¼ tsp Garam Masala (1/4 teaspoon Garam masala powder); 0 pieces Mustard Oil (Mustard oil to cook); 1 tsp Granulated Sugar (1 teaspoon Sugar); 0 pieces Table Salt (Salt to taste)

Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy) - Sabzi Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Pointed Gourd10 pieces · 10 Pointed gourd (Parval)
Yogurt100 g · 100 grams Curd (Dahi / Yogurt)
Gram Flour1 tsp · 1 teaspoon Gram flour (besan)
Ginger1 tsp · 1 teaspoon Ginger grated
Poppy Seeds2 tsp · 2 teaspoons Poppy seeds ground to paste
Mustard Seeds2 tsp · 2 teaspoons Mustard seeds (Rai/ Kadugu) ground to paste
Cumin Seeds¼ tsp · 1/4 teaspoon Cumin seeds (Jeera)
Red Chili1 piece · 1 Dry Red Chilli
Bay Leaves2 pieces · 2 Bay leaf (tej patta)
Cumin Powder½ tsp · 1/2 teaspoon Cumin powder (Jeera)
Ground coriander½ tsp · 1/2 teaspoon Coriander Powder (Dhania)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Red Chili Powder¼ tsp · 1/4 teaspoon Red Chilli powder
Green Chili2 pieces · 2 Green Chillies
Garam Masala¼ tsp · 1/4 teaspoon Garam masala powder
Mustard Oil0 pieces · Mustard oil to cook
Granulated Sugar1 tsp · 1 teaspoon Sugar
Table Salt0 pieces · Salt to taste

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Steps

1To 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. Make sure you retain its base. Toss these in a little bit of salt.
2Heat a bit of oil in a deep bottom kadai. Fry the potol/parwal lightly, remove and keep aside. While frying, simmer on low heat and fry covering them.
3Add a bit more oil. Add cumin seeds, red chilli and bay leaf. When they start spluttering, add ginger paste.
4When the raw smell of ginger goes off, add posto/poppy seed paste into the oil with some water.
5Next, add all the dry masalas except garam masala powder. Cook for 2 minutes and add the fried potol/pointed gourd into the paste.
6Add salt and cook them for another 2 minutes or so.
7Whisk yogurt and besan separately adding a little water and sugar in small mixing bowls.
8Now add whisked yogurt into the pan and mix with the potol evenly. If required, add some more water.
9Cover with a lid and cook for about 5 minutes on a low heat.
10After 5 minutes, take off the lid. Add garam masala powder, cover and simmer for 5 minutes or till the potol/parwal are soft.
11Switch off the heat and serve hot. 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.