Monday, April 20, 2009

Doi Potol (Pointed gourd with Curd)

This one is a summer special. Low in calories, tasty and very light on the stomach. Interestingly, bengalis stuff it with fish (which I will share later) and it tastes heavenly! However, in this post I will share a very simple, yet delicious vegetarian recipe called Doi Potol and as I said - a lovely dish to have with hot rice on a hot summer afternoon! Here is what you need:

7-8 scraped pointed gourds or parwal or potol
1 Tsp of shredded ginger
1 Tsp of cumin paste or powder or seeds
2 tsps of sugar
5 Tbsps of Yogurt
1/2 Tsp of chilli powder
1 Bay Leaf

Take the scraped parwal and slit the top and bottom like a cross. Make sure that you don't cut them through - just small slits on the top. Heat the oil in a heavy bottomed pan and fry the parwal to a light greenish-brown. Remove from the pan and drain them. Now, add the bay leaf, cumin seed/paste and stir. Quickly add the ginger paste, chilli powder and yogurt and stir well. Let the spices cook in the yogurt. Add the sugar and salt. Add the parwal and add 1 cup of water. Cover the pan with a lid and let the vegetable get cooked by steaming. When the Parwals are cooked, you will be able to cut them with a spatula. Lastly, remove from flame. You can add some fried onion or shredded coconut on the top.

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