Pointed gourd curry with Yogurt/ Doi Potol recipe
This is one of the famous traditional Bengali recipes, which is very easy to prepare using very less amount of spices. The marinated Pointed gourd/ potol are fried and then simmered in a thick gravy made with yogurt, and ginger and finished in a warm, spicy, cumin flavored sauce this is How to Make Yummy Doi Potol. If you like this recipe, try more recipes of pointed gourds like Dal potol, Chal diye potol, potol posto, and alu potol posto.
The equipment requires
- Wok/ Kadai
- Serving plate
- Spatula
Ingredients
- Pointed gourd/ potol-7
- Mustard oil-2 tbsp
- Yogurt-100 gm/ 1 cup
- Cumin and ginger grinded in grinding stone/ Aada jire bata in Sil Nora-2 tbsp
- Turmeric powder-2 tbsp (one spoon for marinating the pointed gourds and another spoon for gravy)
- Cumin seeds-1/2 tbsp
- Red chili-2
- Red chili powder-1/2 tbsp
- Sugar-1/2 tbsp
- Salt to taste
How to Make Yummy Doi Potol
Clean and peel the potols, and slit it slantwise on each side.
Rub the potols with salt and turmeric powder.
Heat oil in a wok/ kadai
Drop all the pointed gourds and fry till it becomes soft and changes color to light brown
Take out all the potols from the Kadai and keep aside
Add cumin seeds and red chili for tempering
Then add the (aada Zire bata)blended cumin-ginger
Then add turmeric powder, red chili powder, and salt
Sauté them for a minute or till the raw smell of the spices goes off
Add yogurt and stir it continuously for 2-3 minutes
Then add the sugar and mix it nicely
Drop all the potols and mix them and cover the lid; allow them to cook for 5 minutes to boil the pointed gourds nicely.
open the cover after 5 minutes
and check the consistency of the gravy.
If everything is perfect, then transfer them to the serving plate and serve hot.
How to Make Yummy Doi Potol
Equipment
- A kadai or a fry pan
- Spatula
- Serving plate
Ingredients
- 7 pointed gourd/potol
- 100 yogurt
- 2 tbsp Mustard oil
- 2 tbsp Cumin and ginger grinded in grinding stone/ Aadajire bata in Sil nora-2 tbsp
- 2 tbsp Turmeric powder-2 tbsp (one spoon for marinatethe pointed gourds and another spoon for gravy)
- 1/2 tbsp cumin seeds
- 1/2 tbsp red chili powder
- 1/2 tbsp sugar
- salt
- 2 red chili
Instructions
- Clean and peel the potols, and slit it slantwise in eachsides.
- Rub the potols with salt and turmeric powder.
- Heat oil in a wok/ kadai
- Drop all the pointed gourds and fry till it becomes soft andchanges colour to light brown
- Take out all the potols from the kadai and keep aside
- Add cumin seeds and red chili for tempering
- Then add the (aada zire bata) grinded cumin-ginger
- Then add turmeric powder, red chili powder and salt
- Sauté them for a minute or till the raw smell of the spicesgoes off
- Add yogurt and stir it continuously for 2-3 minutes
- Then add the sugar and mix it nicely
- Drop all the potols and mix it and cover the lid; allow themto cook for 5 minutes to boil the pointed gourds nicely.
- Open the cover after 5 minutes
- And check the consistency of the gravy .
- If everything is perfect, then transfer them to the servingplate and serve hot.