Home Recipes Party Recipes Doi Potol/Dahi Parwa...

Who loves our site

"Just find your website, and am sooo happy. Recipes look amazing and I cannot wait to try some out!"
Jenny Bell

"I appreciated your recipe for Lau Doga Sukto- Bottle Gourd Stew (Bengali-vegetarian). I found bottle gourd and huge bunches of the stems & leaves at the Farmer's Market today (Berkeley, California). Bottle Gourd is unusual here in California and I've never cooked it before, so I was so happy to find your blog site Rice-n-Curry. Your recipe was delicious!"
Kimberly Moses


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

Summary: Doi Potol or Potol/Parwal(Pointed Gourd) cooked with curd is a rich recipe with thick gravy, since this is quite rich, Doi Potol always serves as one of the alternative to a meat dish for Bengali feasts.
Doi Potol

Introduction: Doi Potol is worth mention as it comes from the old school when using Onion and Garlic in food was a taboo. Potol/Parwal or Pointed Gourd is abundant in Eastern India during the summer time. Bengali kitchen has experimented a lot with Potol.  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