Doi potol / Dahi Parwal - A Bengali pure Vegetarian recipe

Potol / Parwal / pointed gourd is a summer vegetable with good source of carbohydrates, vitamin b and vitamin c. We, Bengalis love potol and there are a variety of dishes with this vegetable. Doi Potol or Dahi Parwal an authentic Veg recipe of Bengali Cuisine which use minimum spices and yet it tastes yummylicious.

Preparation Time: - 15 min

Cooking Time: - 25~30 min

Servings: - 3~4 persons

Ingredients:-

1. 8 pieces of Parwal
   
2. 2 Bay leaves
3. 1 ½ tsp Cumin seeds
4. ½ tsp Asafetida (Hing)
5. 1 tsp Kashmiri Red Chili Powder (You can have more according to your taste. You can even use the usual red chili powder. I prefer Kashmiri one for nice colour and mild taste)
6. ½ cup curd/ yogurt
7. 2 tbsp ginger paste. You can smash ginger or can use the paste available in market.
8. ½ tsp Turmeric powder (optional)
9. 2 green chili slit horizontally
10. Sugar and salt to taste
11. 7~8 tbsp mustard oil ( If you want to cook the authentic Bengali way then use Mustard oil but you can use any vegetable oil also)
12. 2 tsp Ghee
13. 12~15 pieces of Raisins
14. 2 tbsp Garam Masala
15. 1 Cardamom
16. 1 inch cinnamon stick

Preparation:-

1. Peel the Patal as shown in the picture and keep aside.
   
   
   
2. In a bowl make a paste of Curd/Yogurt with little bit of sugar and Garam Masala. Beat it nicely. Keep aside.
   
3. Heat 5 tbsp oil in non-stick Kadai and fry the Parwal. Since I was using a medium sized Kadai I had to fry in two stages - 4 pieces each. Keep aside.
   
   
   
   
4. Pour the rest of oil in the same Kadai and heat it in high flame.
5. Lower the heat to medium and add bay leaves, green chili, cinnamon stick, cardamom, asafetida and cumin seeds.
   
6. When the cumin seeds splutter pour 1 tbsp ghee. Wait for few seconds
7. Add ginger paste, turmeric powder, salt and Kashmiri red chili powder.
8. Pour the curd mixture and stir well.
   
9. Add the raisins and mix
   
10. When the oil starts separating from the mixture and the whole thing becomes dry add about ½ cup of water.
11. Turn the burner to high and let it simmer.
12. Add the already fried Parwal.
13. When the water starts boiling lower the flame and cover the Kadai.
14. Continue cooking for about 12~15 min.
15. Check if the parwal is cooked fully when the mixture becomes dry.
    
16. Add the ghee, sauté for 1 min and switch off the flame.
    

This one is a side dish for rice as well as fried rice / Puri / Luchi.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.