Blogger Tips and TricksLatest Tips And TricksBlogger Tricks

Saturday, June 15, 2013

How to Make Doi Potol /Pointed Gourd in Yogurt


Today I would like to wish every father in general and my father and husband a very Happy fathers's day. A day prior to this was a Bengali occassion called Jamai Shasthi where the Son in law is treated with a wonderful lunch by the parents - in - laws with lavish spread. This is a mark of togetherness between the families of the man and wife. The son in law also pays his gratitude to the in laws by presenting them with a fish. Already I have posted a number on non veg dishes, so this time around I am posting a well sought after veg dish called Doi Potol, which sets the mood for a wonderful meal. As the name suggests the key ingredients are potol (pointed gourd) and doi (Yogurt). It's an awesome mix to tickle your taste buds. 

Ingredients:
7-8 tender Potol/parwal/pointed gourd
1/2 cup Yogurt /doi(whisked)
1tsp Kashmiri Red chilly powder
1/2 tsp Turmeric powder
1 1/2 tsp Ginger paste
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam masala powder
2 bay leaves
2 tbsp Ghee
2 Cloves
2 Cardamoms(green)
1 stick Cinnamon
White oil for cooking
Salt and Sugar as per your taste

Method:
Take potol and scrap lengthwise leaving streaks of skin on alternate strokes. Just trim off the ends. Rinse and drain. Sprinkle some salt and turmeric powder and keep aside for 5-10 minutes.

Meanwhile in a bowl mix all the dry pwds including salt and garam masala powder and ginger paste*. Stir with spoon make smooth liquid. Heat white oil in a skillet on low flame. Fry potol in batches for just 2-3 minutes. Drain and keep aside.
Fried potols
Now in the same skillet add bay leaves, cloves, cinnamon and cardamoms and allow to crackle. Add the above paste* and fry the spices. When it starts leaving oil, add curd on low flame so that it doesn't curdle. Keep stirring. Now add potol, sugar amd 1/4 cup water. Cover and cook for 5-6 mins or til potol/parwal are soft. If you feel the gravy has reached desired consistancy. Remove and add ghee on top. The delicious doi potol is ready to be serve with gorom bhaat (steamed rice).



25 comments:

  1. What a wonderful way to celebrate father's day with this authentic Bengali dish! Doi potol is a dish which will make any Bengali dad smile, isn't it? Wonderfully presented, darun hoyeche!!!

    ReplyDelete
  2. Perfect dish for father's day, Deeba.

    ReplyDelete
  3. Ish tomar doi potol dekhe amar barir jonyo mon kemon korchee...darun hoyechee dekhte :-)

    ReplyDelete
  4. its new to me, but sure is great. very tempting dear.

    ReplyDelete
  5. Wow what a lovely tradition.
    This dish is new to me.

    ReplyDelete
  6. Very tempting n interesting... Just love it...

    ReplyDelete
  7. Lovely dish...recently I have also tried this recipe and came out really well

    ReplyDelete
  8. Looks so yummy!! I love this dish, but we only get frozen parwal here!!

    ReplyDelete
  9. Looks tempting and interesting recipe.

    ReplyDelete
  10. This looks so tempting and totally new recipe to me

    ReplyDelete
  11. A new one to me.. Looks like an authentic Bengali recipe :) Very tempting pics too !!

    ReplyDelete
  12. I love this... and we call it Goint!
    We normally fry them or stir fry make coconut based dish.... this one is totally new deepa.... Lovely...

    ReplyDelete
  13. Wish i get this pointed gourd here, doi potol looks inviting, wat a fabulous dish!

    ReplyDelete
  14. Drool worthy curry,looks super yummy,perfect with rice.

    ReplyDelete
  15. Parwal in that sauce makes me drool. Looks yummy!

    ReplyDelete
  16. Anything like this with a gravy I m sold ,totally yumm :)

    ReplyDelete
  17. looks delicious. Nice dish.

    ReplyDelete
  18. this is a very authentic recipe....wud love to have it!!

    ReplyDelete
  19. Nice one . Tempting and wonderful. :)

    ReplyDelete

Thanks for your visit. Your opinion matters to me, so please put in your take on this post.