Doi Potol recipe or Dahi Parwal recipe-Bengali Veg Recipe:
Doi Potol or Dahi Parwal is one of the best Bengali recipe. Doi Potol or Dahi Parwal recipe is very simple and tasty. It is a rich spicy recipe cooked with thick tasty gravy. It is very easy to cook and it tastes delicious. I will share this recipe step by step with images.
“Potol” means pointed ground. It is very tasty vegetable. Pointed ground is very famous and healthy vegetable in west Bengal and Bangladesh. It is available in almost all seasons, but the best time is summer. Nowadays, it is available in the market for whole year. We can use the green branches and leaves also as a vegetable. There are so many organic benefits in the leaves of pointed ground.
“Potol” means pointed ground. It is very tasty vegetable. Pointed ground is very famous and healthy vegetable in west Bengal and Bangladesh. It is available in almost all seasons, but the best time is summer. Nowadays, it is available in the market for whole year. We can use the green branches and leaves also as a vegetable. There are so many organic benefits in the leaves of pointed ground.
Doi potol recipe is very special for me because I learned from my mother and I want to dedicate this recipe to my mother. My mother is expert to make this recipe. Bengali people love potol or Parwal too much, they have verities of recipes like Doi Potol, Potol Vaja, Potoler Torkari, Aloo Potoler Dalna, Potol Korma recipe, Potol Posto, stuffed Potol, Potol Dolma, Aloo Potol Rasa etc. Doi potol or Dahi Parwal is a delicious Indian recipe also, served as a Curries.
You may also like my another recipes:
Ingredients for Dahi Parwal or Doi Potol:
- Yogurt 1/2 cup
- Parwal 250 grams (Pointed Gourd)
- Onion paste 1/2 cup
- Oil 1/2 cup
- Cloves 4-5
- Green cardamom 3-4
- Cinnamon 1-2
- sugar to taste
- Salt to taste
- Turmeric powder 1/2 teaspoon
- Red chili powder 1 teaspoon
- Ginger-garlic paste 1 teaspoon
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How to make Doi Potol or Dahi Parwal recipe?
* Wash the Potol or Parwal in a fresh water.
* Scrap all the Parwal vertically/ lengthwise leaving streaks of skin on alternate strokes.
* Chop off the Parwal pointed end at both side.
* Mix salt and turmeric and keep it side.
* Heat oil in a non stick pan or kadai.
* Fry the Parwal till little brown color.
* Transfer cooked Potol/ Parwal in serving bowl and keep aside.
* Now add Cloves, Cinnamon, Green cardamom, stir it gently for good smell.
* Add onion paste, Ginger-garlic paste and saute till the raw smell disappears.
* Now add Red chili powder, mix it well.
* Add little sugar to taste and color for the gravy.
* Add salt to taste.
* Add yogurt and slightly saute this mixture, simmer it for 3 minutes.
* Now gravy is ready.
* Now add all the Potol/ Parwal one by one and mix it well with the gravy.
* Let it simmer for 5 minutes.
* Dahi Parwal is ready.
Take it out in a serving bowl and serve it hot.
You may like my another Recipe: Doi Begun or Eggplant Yogurt Recipe.
There are different types of recipe with Potol like Potol Korma Recipe, Potol Posto, Aloo Potol Recipe, Potol Fry etc. You can watch my another famous recipe Aloo Potoler Dalna.
Healthy Tips Of the Day about Yogurt:
Doctors and Nutritionist are always advice us to eat the yogurt. Mainly in India (South India) always take the yogurt after the meal. There is no doubt yogurt is Nutritious and healthy food. It has vitamin (Vitamin B Complex), Calcium and Phosphorus etc. it is nutritious food like milk. It is more nutritious than even milk is regarded as. It has no carbohydrate, sugar and no trans fat. This helps us to prevent and cure.
It is control our body temperature. So eating yogurt is better in the summer.
To reduce weight and low-fat eat yogurt with no sugar.
Read more about it Click Here.
To reduce weight and low-fat eat yogurt with no sugar.
Read more about it Click Here.
Categories:
Bengali Recipes
Doi Potol
Parwal Recipe
Vegetable Recipes
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