DOI POTOL/POINTED GOURD IN YOGURT

 

Pointed gourd is provincially known as "POTOL"in both of Bengali speaking regions.It is a vital summer vegetable in West Bengal and Bangladesh. It is well known vegetable.It is cultivated and consumed in every part of West Bengal and Bangladesh.Pointed gourd is known as " Parwal " in hindi. 

Today my pointed gourd recipe is so simple to make and healthy also.Due to present of yogurt it is easy to digest.It helps to keep body cool in summer season.

Here is the recipe:

INGREDIENTS;

Pointed gourd: 1/2 kg

Onion : 2 smalls

Green chili :1 or 2

Red chili : 1

Yogurt : 1 full cup

Sesame seed paste : 2 tablespoons.

Turmeric powder : 1 teaspoon

Red chili powder :2 teaspoons

Mustard oil : 2 to 3 tablespoons

Salt to taste

PROCESS : Peel off  the skins of all pointed gourd.Wash in proper way.

Season  all pointed gourd with little turmeric powder and little salt.Fry pointed gourds in a karai with

 mustard oil.

Make a smooth paste of yogurt with little red chili  powder, salt and 1 teaspoon sugar in it.

Take out all fried pointed gourd from karai.  Don't fry too much ,it will give the perfect taste of " DOI

 POTOL".In the left over oil add sliced onion (cut into small square shape)  green chili and 1 small red

 chili

Add 2 tablespoons sesame seeds paste after the onion turns soft. Stir well,now pour yogurt mix

 and again stir.Add fried pointed gourd at that time.Pour some water ( 1/2 ) cup.

Give some time to boil , so that all spices and yogurt mix insert into pointed gourds and make it soft

 ,tender, and juicy.

Our " DOI POTOL" is ready to serve with hot rice or homemade rotis.

I am so happy to share the recipe.

Thank you