Bengali Doi Potol Recipe (Pointed Gourd in Thick Yogurt-Based Gravy)
Introduction
The Bengali Doi Potol is a classic dish from the rich and diverse culinary landscape of Bengal, characterized by the tender pointed gourd (locally known as parwal) bathed in a sumptuous yogurt-based gravy that perfectly balances spices and creaminess. This dish embodies the essence of Bengali cooking, where simple ingredients transform into something extraordinarily flavorful and comforting. Served ideally with steamed rice and an array of accompaniments, this dish makes for a delightful vegetarian side that can brighten up any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed gourd (parval) | 10 |
| Curd (dahi or yogurt) | 100 grams |
| Gram flour (besan) | 1 teaspoon |
| Ginger (grated) | 1 teaspoon |
| Poppy seeds (ground to paste) | 2 teaspoons |
| Mustard seeds (ground to paste) | 2 teaspoons |
| Cumin seeds (jeera) | 1/4 teaspoon |
| Dry red chili | 1 |
| Bay leaves (tej patta) | 2 |
| Cumin powder (jeera) | 1/2 teaspoon |
| Coriander powder (dhania) | 1/2 teaspoon |
| Turmeric powder (haldi) | 1/2 teaspoon |
| Red chili powder | 1/4 teaspoon |
| Green chilies | 2 |
| Garam masala powder | 1/4 teaspoon |
| Mustard oil (for cooking) | As needed |
| Sugar | 1 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Carbohydrates | 20g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Total Fat | 7g |
| Saturated Fat | 1g |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
Instructions
To commence your culinary journey in creating the delightful Bengali Doi Potol, start by carefully scraping the skin off the pointed gourds (parval). With a sharp knife, split them halfway down the side while ensuring that you do not cut through to the other end; this technique will help retain their shape while allowing the flavors to penetrate. Lightly toss the gourd pieces in a small bowl with a pinch of salt to enhance their natural flavor and let them rest while you prepare the rest of the ingredients.
In a deep-bottomed kadai (wok), heat a generous amount of mustard oil over medium flame. Once the oil is hot, gently add the pointed gourds, allowing them to fry until they acquire a slight golden hue; this should take about 3-4 minutes. As they fry, cover the kadai with a lid and keep the heat low to ensure even cooking, then remove the gourds and set them aside on a plate.
In the same kadai, add a bit more mustard oil if necessary, and introduce the cumin seeds, dry red chili, and bay leaves. Let them splutter and infuse the oil with their flavors. Once you can smell the aroma of the spices, add the grated ginger, sautéing until the raw smell dissipates—this usually takes a minute or two. Next, introduce the ground poppy seeds paste into the kadai along with a splash of water; stir well to combine.
Now, it’s time to incorporate the dry spices. Add the cumin powder, coriander powder, turmeric powder, and red chili powder, stirring them into the mixture and letting them cook for approximately two minutes until they meld beautifully with the poppy seed paste. Following this, carefully add the previously fried pointed gourds to the pan, along with salt to taste, and stir gently to coat them in the spice mixture. Allow this to cook for another two minutes, letting the flavors deepen.
In a separate bowl, whisk the yogurt with gram flour (besan), adding a splash of water and the teaspoon of sugar to create a smooth mixture. Now, pour this yogurt mixture into the pan with the gourd and spices. Stir well to ensure that the gourd pieces are evenly coated in the creamy yogurt base. If the gravy appears too thick, feel free to add a little more water to achieve your desired consistency.
Once everything is well combined, cover the pan with a lid and let it simmer on low heat for about five minutes. This gentle cooking will allow the pointed gourds to absorb the flavors of the gravy while also becoming tender. After this time, remove the lid and sprinkle the garam masala powder over the dish. Cover it again and let it simmer for an additional five minutes or until the gourd pieces are cooked to your liking, softening beautifully in the tangy yogurt sauce.
Finally, turn off the heat and serve the Bengali Doi Potol hot, garnished with fresh green chilies if you like a bit of extra heat. This dish pairs wonderfully with steamed rice, along with sides like Bhaji Vada (Lentil and Vegetable Fritters), Begun Bhaja (Eggplant Fry), and soft, warm Phulkas. Enjoy this aromatic dish that is not just a meal but a celebration of the vibrant flavors of Bengali cuisine!
