Doi Potol is cooked with curd. This is a rich recipe with thick gravy, usually served in special Bengali occasions. Potol is also known as Pointed Gourd. This recipe is a summer special as parwal is available during summer.
Serving Size: 2
Cooking Time: 45 Mins
5 Large size Potol or Pointed Gourd
100 gm Dahi or Yogurt
2 Green Chilly
1/2 inch ginger
1 bay leaf
1 tsp garam masala
Sugar to taste
Take the potol/parwal and peel off the skin alternately. Cut both the ends of the potol and slit the pointed gourd lengthwise without cutting into two halves. Now turn the gourd and cut it the same way.
Beat the yogurt well in the mixer.
In spice grinder crush the ginger.
Make a paste of onion and green chilly.
In a skillet heat mustard oil and light fry the potol in medium heat. Keep it aside when done.
In the same pan add bay leaf and then onion paste, stir occasionally and make sure that it does not stick to the pan. If required lower the heat.
Add the grated ginger and stir.
Add fried potol now and then add the beaten yogurt. Lower the heat. Stir continuously and add hot water as required.
Add salt and sugar and cook for 4 minutes in low heat with a cover.
Lastly add garam masala powder and mix well. cover the lid.
Doi potl is now done.
Doi potol is now ready. It takes about 45 mins and serves 2 people. Serve Doi Potol hot with plain white rice.