Dudh Potol Or Pointed gourd With Milk
Dudh potol or pointed gourd with milk. A no onion garlic delectable curry of pointed gourd or parwal cooked in milk. Milk based sause and very minimal spices made this curry absolutely flavorful and delicious .
Equipment
- 1 Bowl
- 1 Spoon
- 1 Knife
- 1 Wok
- 1 Spatula
Ingredients
- 7-8 Pointed gourd
- 1 tsp Salt To taste
- 1 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1 tsp Ginger paste
- 2 tbsp Water
- 1 tsp Cumin
- 1 Bay
- 2 Green cardamom
- 3 Cloves
- 1/2 inch piece Cinnamon
- 1 Dry red chilli Optional
- 2-3 Green chilli Or to taste
- 3 tbsp Vegetable oil
- 1 cup Milk
- 1/4 to 1/2 tsp Sugar
- 1 tsp Ghee or clarified butter
- 1/4 tsp Bengali garam masala powder
Instructions
- Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Cut off both ends. Slit on both sides. Parwal should be intact. You can completely peel the parwal or pointed gourd.
- Rinse again and drained the water. Marinate with salt and 1/2 teaspoon Turmeric powder.
- In a bowl add 1/2 teaspoon Turmeric powder, cumin powder coriander powder, ginger paste and 2 tablespoon water. Mix well with a spoon and keep aside.
- Crush green cardamom, cloves and cinnamon in a mortar pestle.
- Heat oil in a pan or wok. Add marinated parwal or pointed gourd. Fry till light golden brown. Don’t fry too much. Color should be light brown. Remove the fried parwal or pointed gourd from oil.
- In the same oil add cumin seeds, bay leaf and crushed cardamom, cloves and cinnamon. Also add dry red chilli if using. Red chilli is optional. I used to bring some color in the curry.
- And ginger paste and spices mixture. Saute till oil leaves the sides.
- Now add fried pointed gourd or parwal. Mix well and saute for a minute.
- Add milk, salt and green chillies. When it starts to boil reduce the heat. Cover and cook on simmer for 10-15 minutes or till parwal becomes soft and milk thickened a bit.
- Remove the cover and add sugar. Sugar is optional, you can skip if you want. But I recommend add atleast a pinch of sugar. Mix well.
- Add ghee or clarified butter and 1/4 teaspoon Bengali garam masala. Get the recipe here. Mix well and remove from heat. Serve hot with steamed rice, pulao or any Indian flatbread.