Doi Potol/Pointed Gourd Curry

Doi potol/Pointed Gourd CurryPotol/Parwal or Pointed Gourd is found abundantly in India during the summer time. Doi Potol is an Indian curry from Bengali kitchen cooked with curd and spices. In Bengali Doi means yogurt and potol is pointed guard. Doi potol reveals the richness of Bengali Cuisine to the fullest. Doi Potol can be served hot with steamed rice, Roti or Luchi. Let’s enjoy this recipe.

Cuisine: Indian (Bengal) | Recipe Category: Curries & Daal

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Serving: 3-4

Ingredients:

1.	Large Potol/Parwal/Pointed Guard	500 grams
2.	Sour Curd/Yogurt	1 Cup
3.	Ginger garlic paste	1 Tbsp.
4.	Bay leaves	2-3
5.	Whole dry red chili	3-4 (As per your spice level)
6.	Cloves	8-10
7.	Cumin seeds	½ Tsp
8.	Turmeric Powder	½ Tsp
9.	Coriander Powder	1 Tsp
10.	Cumin Powder	½ Tsp
11.	Red Chili Powder	½  Tsp
12.	Garam Masala Powder	½  Tsp
13.	Sugar	½  Tsp
14.	Oil	4 Tbsp.
15.	Salt	To taste

Step by Step Instructions: 

1. Scrap the Potol/Parwal lengthwise in stripes, giving the potol a striped effect chop off the pointed end at both side and cut into half.
2. Beat the curd in a bowl and keep aside
3. Heat oil in a nonstick pan or deep bottom Wok/Kadai.
4. Add cumin seeds, when cumin seeds start popping add bay leaves, cloves, whole Red chili, parwal, salt and mix well. Cover and cook for 7-8 minutes or till almost done.
5. Add ginger-garlic paste, mix well cook for 2-3 minutes.
6. Add turmeric powder, coriander powder, garam masala powder, cumin powder and red chili powder and mix well. 
7. Add ¼ cup water to prevent masalas from scorching, cover and cook for 2-3 minutes.
8. Add beaten yogurt, sugar and mix well. Cover and cook till the parwals get completely cooked or oil separates on the sides.
9. Serve hot with Rice, Roti or Luchi.

Quick Tips:

1. Adjust chili powder, whole red chili and garam masala to your desired spice level.