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Doi Potol/Dahi Parwal (Bengali-vegetarian)
Recipes - Party Recipes

Summary: Doi Potol or Pointed Gourd cooked with curd is a rich recipe with thick gravy, usually served in special occasion as a vegetarian alternative to spicy meat dishes
Doi Potol

Introduction: Potol/Parwal or Pointed Gourd is abundant in Eastern India during the summer time. Bengali kitchen has experimented a lot with Potol. Doi Potol is worth mention as it comes from the old school when using Onion and Garlic in food was a taboo. Keeping itself away from the shadows of Mughlai cooking, Doi potol demonstrate the richness of Bengali Cuisine to the fullest. Doi Potol can be served with Pulow, Veg-Biryani or even steamed rice. At the same time it goes will with Luchi or Parota.
Doi Potol Recipe:
Preparation time 10 minutes
Cooking time 15 minutes
Serves 4
Difficulty Level Medium
500gms Large Potol/Parwal
1 cup Sour Curd
2 Tablespoon juice strained from freshly crushed Ginger
1 Tablespoon Cumin Powder
1 Tablespoon Coriander Powder
1 Teaspoon Freshly grounded Black Pepper
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric Powder
½ Teaspoon Sugar
½ Teaspoon Garam Masala Powder
1 Bay Leaf
2-3 Cloves
2-3 Green Cardamom
1 stick Cinnamon
Oil for frying Potol
2 Tablespoon Ghee

>Scrap the Potol/Parwal lengthwise leaving streaks of skin on alternate strokes
>Chop off the pointed end at both side
>wash and dry the Potol and mix with little Turmeric and Salt, keep aside
>Heat Oil in a deep bottom Wok or Kadai
>Fry the Potol in batches till golden brown
>Drain and keep aside, remove the oil
>In a small Bowl add all the powdered ingredients and add little water to make a smooth paste
>Now heat the ghee on the same Kadai
>Add Bay leaf, cinnamon, cardamom and cloves and allow to crackle
>Add the fried Potol, add the masala paste and stir well
>Cook for 5 minutes while stirring continuously, sprinkle water if required
>Add the strained Ginger Juice
>Now beat the curd in a bowl, slow the heat and pour in the beaten curd gradually
>Add salt, stir well to mix it thoroughly and cook for 2-3 minutes on high heat
>Now lower the heat, cover and simmer for 10 minutes or till the potols are soft
>Remove the cover and check for seasoning, adjust accordingly
>Cook till the Ghee separates on the side
>Serve hot with Pulow, Rice or Luchi
Tip: This is a thick gravy, adjust chilli pepper to desired spicyness