Bengali Doi Potol (Pointed Gourd in Thick Yogurt-Based Gravy)
An Authentic Bengali Side Dish, Perfectly Balanced in Flavors
Description
Bengali Doi Potol is a delightful dish featuring tender pointed gourd (parwal) cooked in a rich and flavorful yogurt-based gravy. This simple yet delicious recipe calls for a minimal amount of spices, making it a standout example of Bengali cuisine, known for its ability to create flavorful dishes with fewer ingredients. The combination of creamy yogurt and lightly spiced gravy is perfect for those who appreciate dishes that are flavorful without overwhelming the palate. Traditionally served with steamed rice, this dish can also be paired with rotis for a fulfilling meal. A favorite from my mother’s kitchen, this recipe has become a staple in our family, perfect for lunch boxes or a cozy family dinner.
Cuisine
Bengali Cuisine
Course
Side Dish
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed Gourd (Parval) | 10 pieces |
| Curd (Dahi / Yogurt) | 100 grams |
| Gram Flour (Besan) | 1 teaspoon |
| Ginger (Grated) | 2 teaspoons |
| Poppy Seeds (Ground to Paste) | 2 teaspoons |
| Mustard Seeds (Rai/Kadugu, Ground) | 2 teaspoons |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Dry Red Chilli | 2 whole |
| Bay Leaf (Tej Patta) | 1 leaf |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Green Chillies | 2, slitted |
| Garam Masala Powder | 1/4 teaspoon |
| Mustard Oil | To cook |
| Sugar | 1 teaspoon |
| Salt | To taste |
Preparation Time
15 minutes
Cooking Time
25 minutes
Instructions
-
Prepare the Pointed Gourd
Begin by peeling the pointed gourds (parwal) and splitting them in half, leaving the base intact. Sprinkle a pinch of salt over them and set aside for a few minutes. -
Fry the Pointed Gourd
In a deep, wide pan or kadai, heat a bit of mustard oil. Add the pointed gourds (parwal) and fry them lightly, making sure to cover them while frying. Fry until they are slightly browned and tender. Once done, remove from the pan and set aside. -
Prepare the Masala Base
In the same pan, add a bit more mustard oil. Once the oil is hot, add cumin seeds, dry red chillies, and a bay leaf. Let them splutter for a few seconds before adding the grated ginger paste. Stir and cook until the raw smell of ginger dissipates. -
Add Poppy Seed Paste and Dry Spices
Now, add the ground poppy seed paste along with a splash of water to the pan. Stir well, and cook the paste for about 2 minutes. Follow with the addition of cumin powder, coriander powder, turmeric powder, and red chilli powder. Stir well and cook for an additional 2 minutes, allowing the spices to bloom. -
Incorporate the Fried Pointed Gourd
Add the fried pointed gourds into the masala base. Toss them gently to coat the gourds with the spices. Season with salt and cook for another 2 minutes, allowing the flavors to blend. -
Prepare the Yogurt Mixture
In a separate bowl, whisk the yogurt (curd) with gram flour (besan), sugar, and a bit of water to form a smooth paste. -
Add Yogurt to the Gravy
Slowly add the whisked yogurt mixture into the pan with the pointed gourd and masala. Stir well to incorporate and create a thick, creamy gravy. If the gravy appears too thick, you can add a little more water to adjust the consistency. -
Simmer the Dish
Cover the pan with a lid and allow the dish to simmer on low heat for about 5 minutes. This will allow the flavors to meld and the pointed gourds to absorb the rich, creamy gravy. -
Finish with Garam Masala
After 5 minutes, remove the lid and sprinkle garam masala powder over the dish. Cover again and let it simmer for an additional 5 minutes or until the pointed gourds are fully tender and the gravy is thickened to your liking. -
Serve and Enjoy
Turn off the heat and give the dish a final stir. Serve the Bengali Doi Potol hot with steamed rice, or for a more indulgent meal, pair it with soft phulkas or roti. You can also enjoy it with a side of crispy Begun Bhaja (fried eggplant) or Bhaji Vada (lentil and vegetable fritters) for a complete Bengali meal.
Tips for a Perfect Bengali Doi Potol
-
Choosing Pointed Gourd: Make sure the pointed gourds (parwal) are fresh, firm, and free from blemishes. Look for smaller gourds, as they tend to be more tender.
-
Yogurt Consistency: Ensure that the yogurt you use is smooth and not too watery for the best consistency in the gravy.
-
Adjusting Spice Levels: Feel free to adjust the amount of green chillies and red chilli powder based on your spice tolerance. This dish is typically mild in terms of heat but full of flavor.
-
Making it Creamier: If you prefer a creamier texture, you can add a little more yogurt or even a splash of cream towards the end of cooking.
This Bengali Doi Potol Recipe brings the warmth and comfort of traditional Bengali cooking to your table. With its velvety, yogurt-infused gravy and the soft, spiced pointed gourds, it’s sure to be a hit with family and friends alike. Enjoy it as part of a hearty meal or pack it as a satisfying lunchbox side dish!
