Doi potol or pointed guard/parwal in yogurt gravy. A no onion garlic delicious and flavorful parwal curry from Bengali cuisine made with a blend of aromatic spices and yogurt.
Soft whole parwal or pointed gourd in spices infused rich aromatic gravy is best accompany with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread. All the spices, yogurt or curd, poppy seeds, melon seeds and cashew nuts will make your parwal curry rich and mouthwatering. You may like some more parwal or pointed gourd recipes on this blog. Click on the name below for recipe.
1. Stuffed pointed gourd or potol dolma
2. Pointed gourd with poppy seeds and coconut
3. Paneer stuffed parwal mithai
4. Pointed gourd with poppy seeds
Sending this post to Facebook group Healthy Wealthy Cuisine for Satwik Treat theme suggested by Ruchi Shah who blog at Ruchis Veg kitchen. I love her vast collection of recipes. I recently bookmarked her Pinwheel samosa and Pressure cooker khandvi recipe to try. Do visit her space for many more wonderful recipes.
Check out the recipes of my fellow bloggers on this theme.
Bhindi kadhi by Preethi
Creamy pine nuts pasta by Shalu
Coconut rice by Jayashree
Satvik paneer butter masala by Poonam
Moong dal dosa by Ruchi
I have used cashew nuts in the recipe. But you can use almonds if you want. Any unsweetened thick yogurt can be used to make this parwal or pointed gourd curry. I have used homemade curd. To grind poppy seeds easily first dry grind the poppy seeds and then add other ingredients to grind. Or soak the poppy seeds in hot water for 15 minutes or microwave for 1 minutes to make smooth paste.
Recipe
Parwal or pointed gourd – 10 – 12
Ginger – 1/2 inch piece
Green chilli – 2 – 3 or to taste
Curd or yogurt – 4 tablespoon
Poppy seeds or khaskhas – 2 tablespoon
Cashew nuts – 1 tablespoon
Melon seeds – 1 tablespoon
Cumin or jeera powder – 1 teaspoon
Coriander or dhania powder – 1 tablespoon
Kashmiri red chilli powder – 2 teaspoon
Turmeric powder – 1/2 teaspoon + 1/4 teaspoon
Green cardamom – 3
Cloves – 3
Cinnamon – 1/2 inch piece
Bay leaf – 1
Salt to taste
Sugar – 1/2 to 1 teaspoon or to taste
Mustard oil – 3 tablespoon
Ghee or clarified butter – 2 teaspoon
Method
1. Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Make slits on both sides. Parwal should be intact.
2. Rinse again and drain the water. Marinate the parwal with 1/4 teaspoon turmeric powder and little salt. Keep aside.
3. Soak the melon seeds and cashew nuts in hot water. Grind the poppy seeds to make powder or you can also soak the poppy seeds in hot water or microwave for 1 minute.
4. Now grind ginger, green chilli, soaked cashew nuts and melon seeds with poppy seeds. Add little water to make smooth paste. You can also grind ginger and 1 – 2 green chilli separately.
5. In a bowl mix cumin powder, coriander powder, 1/2 teaspoon turmeric powder and Kashmiri red chilli powder with 3 tablespoon water.
6. Crush the green cardamom, cloves and cinnamon in a mortar pestle.
7. Heat mustard oil in a pan or wok. Fry the marinated parwal from all the sides till light brown. Remove from oil.
8. In the same oil add bay leaf and crushed green cardamom, cinnamon and cloves.
9. Stir and add mixture of cumin, coriander, turmeric and Kashmiri red chilli powder. Fry the spices on low heat for 2 – 3 minutes or till oil leaves the sides.
10. Now add all the ground mixture and saute for 2 -3 minutes again. Add fried parwal, salt and sugar. Mix well. Saute till parwal coated with spices. Add 1 cup water and cover the pan. I have made thick gravy but you can add more water to make thin gravy. I sometime do so. You can add 2 – 3 slit green chilli if you want.
11. Cover and cook on low medium heat for 5 – 6 minutes or till the parwal becomes soft. But be careful parwal should be intact.
12. Whisk the curd well. Add well beaten curd in the curry. Remember to keep the flame low while adding curd. Mix well. Cook on low heat for 3 – 4 minutes. You can add little more water if required to make thick gravy. Taste and adjust the seasoning.
13. Add ghee or clarified butter and switch off the heat.
14. Serve with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread.
Notes
1. Add green chilli according to your taste.
2. Almond can be used instead of cashews.
3. Ghee or clarified butter is optional. If you don’t like skip it.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Parwal gravy in yogurt looks so creamy and rich with that poppy seeds, melon seeds andcashews going in. I can imagine how flavorful and aromatic this curry would have been.
Thank you so much Poonam!
Doi Potol looks so creamy and delicious. Easy yet so flavourful. never tried Parwal in satvik gravy. will surely try. thank you so much for sharing lovely recipe dear.
Thanks a lot dear!
Doi potol looks so yumm and delicious. That creamy gravy is so tempting. I am not a big fan of parwal but this recipe of yours is tempting me to make them. Wonderful share di.
Thanks a lot dear!
I love doi potol. Fortunately we get it here . I loved the addition of melon seeds as it thickens the gravy. Beautiful colour of the gravy. Looks delicious.
Thanks a lot dear!
The doi potol looks delicious and ideal to serve with jowar roti. It tastes good with it. Loved it.
Thank you so much Jayashree!
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