28 Apr 2014

Doi Potol / Dahi Parwal

Doi Potol or Dahi Parwal an authentic and rich Veg recipe of Bengali Cuisine. Potol/parwal a summer vegetable is a good source of carbohydrates, vitamin b and vitamin c. Doi Potol / Dahi Parwal is served with Biryani / Jeera Rice/ or with Puris (known as Luchi in bengali). It is thick gravy base dish cooked in Doi / Dahi. Have a look to the recipe below:

Doi Potol / Dahi Parwal

500 gms Peeled Potol / Parwal
1 cup Sour Dahi (Yogurt)
1 medium sliced onion
Pinch of Asafoetida powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp Red chilly powder
1/2 tsp green chilly paste
1 tsp ginger paste
1 bay leaf
4 tbsp Mustard oil or Vegetable oil for frying Potol / Parwal
2 tbsp ghee
Salt to taste


Peel all Potol / Parwal.
Doi Potol / Dahi Parwal

Heat Mustard oil or Vegetable oil in pan for frying it. Fry until Nice golden brown on medium flame. Once fried, place it on a tissue paper to drain excess oil out of it.

 Use same pan for furthur cooking. Remove oil from a pan and in same pan add ghee. Heat ghee and add bay leave, pinch of asafoetida powder and sliced onion. Saute it by adding pinch of salt to it until translucent.

Now add garam masala powder, cumin powder, coriander powder, turmeric powder, Red chilly powder, ginger paste, green chilly paste and salt to taste. Saute it for a minute and make sure it does not stick to your pan if using other than non stick pan (if it sticks add little water to avoid it).

Now add Sour dahi / yogurt to it and about 1/4 cup of water along with Fried potol / parwal. Now cook this until gravy become little thick on a low flame. Garnish it with Fresh Coriander leaves and Serve it hot with Jeera rice or Veg. Biryani or with puri (Luchi).

Doi Potol / Dahi Parwal

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