Side Dish
Authentic Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy)
Learn how to prepare Authentic Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy) with this simple recipe. Perfect for Side Dish and ideal for Bengali Recipes lovers....
⏱️
15 Min Prep
🔥
25 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 10 Pointed gourd (Parval)
- 100 grams Curd (Dahi / Yogurt)
- 1 teaspoon Gram flour (besan)
- 1 teaspoon Ginger - grated
- 2 teaspoons Poppy seeds - ground to paste
- 2 teaspoons Mustard seeds - ground to paste
- 1/4 teaspoon Cumin seeds (Jeera)
- 1 Dry Red Chilli
- 2 Bay leaf (tej patta)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red Chilli powder
- 2 Green Chillies
- 1/4 teaspoon Garam masala powder
- Mustard oil - to cook
- 1 teaspoon Sugar
- Salt - to taste
Instructions
1
To begin making Bengali Doi Potol preparation guide (Pointed Gourd In Thick Yogurt Based reduction), scrape skin off potol/parwal and split them in both side till half.
2
Make sure you retain its base.
3
Toss these in a little bit of seasoning.burning up a bit of cooking oil in a deep bottom kadai.
4
shallow fry the potol/parwal lightly, remove and keep aside.
5
While frying, stew on low burning up and shallow fry covering them.transfer in a bit more cooking oil.
6
transfer in cumin seeds, red chilli and bay leaf. When they start spluttering, transfer in ginger paste.When the raw smell of ginger goes off, transfer in posto/poppy seed paste into the cooking oil with some aqua.Next, transfer in all the arid masalas except garam masala dusting scented element.
7
burning up for 2 moments and transfer in the fried potol/pointed gourd into the paste.transfer in seasoning and burning up them for another 2 moments or so.beat yogurt and besan separately adding a little aqua and sweetener in small mixing bowls.Now transfer in whisked yogurt into the skillet and incorporate with the potol evenly.
8
If required, transfer in some more aqua.lid with a lid and burning up for about 5 moments on a low burning up.After 5 moments, take off the lid.
9
transfer in garam masala dusting scented element, lid and stew for 5 moments or till the potol/parwal are soft.Switch off the burning up and enjoy burning. enjoy Bengali Doi Potol preparation guide (Pointed Gourd In Thick Yogurt Based reduction) with Steamed rice, Bhaji Vada preparation guide (Lentil And veggie Fritters), Begun Bhaja preparation guide and Phulka.
Recipe Information
Cuisine
Bengali Recipes
Bengali Recipes
Course
Side Dish
Side Dish
Diet
Vegetarian
Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
25 minsTotal Time
40 minsMaster Chef
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