Thursday, 12 November 2015

DOI POTOL





Doi Potol..... Parwal / Pointed Gourd cooked in a yogurt based gravy. My mother used to prepare it on an all vegetarian day or when there were guests at home to serve as a vegetarian side. Later I had it same way in my husband's side of the family. I do not know though how authentically Bengali it is. I never saw my grand moms doing it this way. May be it was a later development/inclusion in the modern homes, something different from the regular fair of chochori or aloo-potoler dalna. I thoroughly enjoy this no onion, no garlic curry with rice. It equally goes well with flat breads.

There is good use of plain yogurt in my kitchen. I feel it enhances the taste and texture of the gravy. I have not used onion or garlic in it as in a majority of Bengali homes even onion and garlic were considered as non vegetarian in those days. This curry is prepared with beaten yogurt and few spices with a tempering of whole garam masalas. Let us do it.



INGREDIENTS : 

Potol/Parwal/Pointed Gourd : 8-10
Plain Yogurt : 100gm
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Coriander Powder : 1/2tsp
Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As required
Cinnamon : 2 one inch stick
Green Cardamom : 2
Cloves : 2
Bayleaf : 1
Sugar : 1tsp
Oil : 2tbsp

METHOD :

Cut the two ends of the pointed gourds and slightly slit on both ends. Peel them keeping little gap.

Wash them and apply salt and 1/2 tsp turmeric powder. Keep aside for 10 -15 minutes.

Heat oil in a wok. Fry the pointed gourds till light brown. Keep aside.

Temper oil with bayleaf, green cardamom, cloves and cinnamon. Add the ginger paste and saute well for 2-3 minutes.

Add the salt, 1/2tsp turmeric powder, cumin powder, coriander powder and the chilli powder. Stir for 1/2 a minute.

Add the beaten yogurt. Saute well for 2-3 minutes. Add 1 small cup water.

Let the gravy boil for 3-4 minutes. Add the fried pointed gourds. Stir and cover cook for another 3-5 minutes.

Add sugar, stir and let cook for half a minute. Its done.

Serve hot with rice or chapati.



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