Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pointed gourd and yoghurt (doi potol). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Pointed Gourd and Yoghurt (Doi Potol) is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Pointed Gourd and Yoghurt (Doi Potol) is something that I’ve loved my whole life.
Village Food Doi Potol Recipe Farm Fresh Pointed Gourd With Yoghurt Curry Parwal With Curd Recipe is our video topic. How to prepare Bengali Doi Potol - Dahi Parwal. This is a rich recipe with thick gravy, usually served in special Bengali occasions.
To get started with this particular recipe, we have to first prepare a few components. You can have pointed gourd and yoghurt (doi potol) using 13 ingredients and 5 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Pointed Gourd and Yoghurt (Doi Potol):
- Get 500 gm pointed gourd
- Take 4 spoon poppy seeds
- Make ready 2 spoon yellow mustard seeds
- Make ready 3 spoon grated coconut
- Get 5 green chillies
- Get 1 cup yoghurt
- Prepare 5 cashew nuts
- Make ready 5 almonds
- Take 1 spoon salt
- Prepare 1 spoon turmeric powder
- Make ready 1 tsp black cumin seeds
- Make ready 5 spoon mustard oil for frying
- Make ready 4 cup water
This is so simple to make and yet delicious. This is a traditional Bengali recipe of Parwal / Pointed Gourd in a thick yoghurt based gravy. It is cooked in mustard oil for an authentic taste and flavour. Potol lovers like me will surely love this dish.
Instructions
Instructions to make Pointed Gourd and Yoghurt (Doi Potol):
- Soaked 1 hrs poppy seeds, mustard seeds, cashew nuts and almonds. Cut the pointed gourds in horizontally and split with a knife in both side by keeping the edges. Then marinate with salt and turmeric powder for 15 minutes.
- Then make a smooth paste from the soaked ingredients along with coconut and green chillies. Take the yoghurt in a bowl and whisk it.
- Then in a pan add 2 spoon mustard oil and light fry the pointed gourd and keep it side. In the same pan add another 5 spoon of mustard oil. Once oil heated then add black cummings. Once black cummings spluttered then add the poppy seeds paste and salt.
- Fry it for 2 minutes then add yoghurt. Mix all together properly. And stirring it for 5 minutes. Then add the fried point gourds. Mix all, then add water, mix all again and cover the pan. Cooked it for 20 minutes in low flame. Once gourds cooked check the salt. If needed add more.
- A semi thick gravy will form. Serve with roti/ paratha or rice.
Very delicious, they can be enjoyed either with rice or chapatis. Bengalis love potol or pointed gourd. They have a variety of dishes with this vegetable. This recipe calls for minimum spices and yet it tastes In a wok heat sufficient oil and fry the pointed gourds till they are light golden brown in colour. In the meantime, in a small bowl add.
So that is going to wrap this up with this special food pointed gourd and yoghurt (doi potol) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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