Name: Doi potol (pointed gourd in spicy yoghurt gravy) recipe by Priyanjali Joardar at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Pointed guard 250 g; Curd 1/3 cup; Ginger 1 inch, grated; Cardamom 3; Clove 5; Cinnamon stick 1 inch; Bay leaf 1; Jeera 1/2 teaspoon; Jeera powder 1/2 teaspoon; Embedded powder 1/4 teaspoon; Salt and sugar to taste; Mustard oil; Garam Masala Powder 1/2 teaspoon; Coriander leaves, chopped

ABOUT Doi potol (pointed gourd in spicy yoghurt gravy) RECIPE

A spicy authentic vegetarian Bengali recipe. It is satvic recipe, without onion and garlic. Flavors of jeera, garam masala and ginger blend well with yogurt to give this a lovely flavor. Bengali cuisine is known for its simple recipes with great taste

Ingredients Serving: 4

Pointed guard 250 g
Curd 1/3 cup
Ginger 1 inch, grated
Cardamom 3
Clove 5
Cinnamon stick 1 inch
Bay leaf 1
Jeera 1/2 teaspoon
Jeera powder 1/2 teaspoon
Embedded powder 1/4 teaspoon
Salt and sugar to taste
Mustard oil
Garam Masala Powder 1/2 teaspoon
Coriander leaves, chopped

Instructions

Peel the gourd, coat with turmeric and salt. Keep for 10 minutes.
Fry them in mustard oil lightly from both sides and keep aside.
To the Kadai add Jeera, Bay leaf and whole garam masala.
Add ginger, saute for a minute. Add little water, Jeera powder.
Add the fried gourds, salt, sugar and turmeric powder
Cover and cook till the gourds are done.
Add curd and mix well.
Cook till oil starts coming.
Sprinkle garam masala powder and chopped coriander leaves. cover and keep for 10 minutes before serving with white rice or pulao.

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