Dahi Potol/Parwal is one of the best Bengali dish/ recipe. Dahi Potol/Parwal recipe is very simple and tasty.

[marker bgcolor=”#dd0b0b” textcolor=”#efefef”]INGREDIENTS:-[/marker]

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

[marker bgcolor=”#dd0b0b” textcolor=”#efefef”]DIRECTIONS:-[/marker]

Method for Dahi Potol/Parwal:

  • Wash the Potol/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 grave
  • Add salt to taste
  • Add yogurt and slightly saute this mixture, simmer it for 3 minutes.
  • Gravy is ready
  • Now add all the Potol/Parwal one by one and mix it well with gravy
  • Let it simmer for 5 minutes
  • Dahi Parwal is ready
  • Take it out in a serving bowl and serve it hot