Bengali-Style Doi Potol Recipe: Tender Pointed Gourd in Spiced Yogurt Sauce

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Doi Potol, a traditional Bengali dish, is a delightful and flavourful curry made with pointed gourds (potol) cooked in a yogurt-based sauce. This recipe is a perfect blend of spices, yogurt, and the unique texture of the gourds, making it a standout in any vegetarian meal. The dish is known for its cooling effect due to the yogurt, making it an excellent choice for hot summer days.

Details

Course Main Course
Cuisine from which Indian State or country Bengali (West Bengal, India)
Servings 4-6 people
Preparation time 20 minutes
Cooking time 30 minutes
Calories Approximately 200 per serving

Ingredients

  • 500g pointed gourds (potol), peeled and cut into medium-sized pieces
  • 1 cup plain yogurt
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 2-3 green chilies, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon red chili powder (optional)
  • Salt, to taste
  • 2 tablespoons mustard oil or vegetable oil
  • Fresh cilantro, for garnish

Method

  1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  2. Add the chopped onions and sauté until they are translucent.
  3. Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
  4. Add the coriander powder, turmeric powder, garam masala powder, and red chili powder (if using). Mix well and cook for 1-2 minutes.
  5. Add the pointed gourds and salt. Mix well and cook for about 10 minutes or until the gourds start to soften.
  6. In a bowl, whisk the yogurt until it is smooth. Add the yogurt to the pan and mix well with the gourd mixture.
  7. Reduce the heat to low and let it simmer for about 10-15 minutes or until the gourds are fully cooked and the sauce has thickened slightly.
  8. Garnish with fresh cilantro and serve with rice or roti.

Special Note

Doi Potol is a dish that holds a special place in Bengali cuisine, often served during special occasions and festivals. The unique combination of the slightly bitter taste of the pointed gourds with the tangy yogurt sauce creates a flavor profile that is both refreshing and satisfying. This dish is a testament to the rich culinary heritage of Bengal, where simple ingredients are transformed into a culinary delight through the use of traditional spices and cooking techniques.

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