Dahi Parwal curry | Pointed Gourd with Yogurt
Dahi Parwal is a famous Bengali dish also known as doi potol. It is very delicious and easy to cook recipe. Though like all recipes of parwal like parwal aloo , parwal curry but dahi parwal curry is very special one. Parwal is very tasty vegetable and it always finds its place in the parties of north India. It is a seasonal vegetable and we can get fresh parwal during summer time. Nowadays we can find this round the year also, thanks to technology upgrades in agriculture.
Ingredients for Dahi Parwal curry
- 250 gm Parwal (Pointed Gourd)
- 2 Onion medium size
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Ginger and garlic paste
- 1/2 teaspoon Jeera
- 1-2 Bay leaf
- 2 Cloves
- 1/2 stick Cinnamon
- 1 teaspoon Kashmiri laal mirch powder
- 1/4 teaspoon Black pepper powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/2 to 3/4 teaspoon Garam masala powder
- 2 teaspoon Kasoori methi ( Dried fenugreek leaves )
- Salt to taste
- 150 gm Yogurt (curd / Dahi)
- 1/2 bowl Chopped coriander
- 1 piece Green chilly ( or as required)
- Oil as needed
Prep Time: 20 min
Cook Time: 30 min
- Scrap the Parwal lengthwise and chop off the pointed end at both side.
- Wash and dry the Parwal and apply half cuts in the middle in both the direction, see below:
- Mix with little Turmeric and Salt, keep aside:
Method for Dahi Parwal curry :
- Take onion and make a smooth paste and keep aside.
- In a small Bowl add all powdered ingredients (turmeric powder, coriander powder, cumin powder and Kashmiri red chilly powder) and add little water to make a smooth paste
- Heat Oil in a deep bottom Pan or Kadai
- Fry the Parwal till golden brown. Drain and keep it aside.
- Now heat some more oil in the same pan or another pan.
- Add Bay leaf, Cinnamon, Cloves and whole Cumin seeds. Allow cumin seeds to crackle.
- Add ginger garlic paste and saute it till raw flavor is gone.
- Add the onion paste and masala paste and stir well
- Cook for 5 minutes while stirring continuously.
- Now beat the curd in a bowl, slow the heat and pour in the beaten curd gradually while mixing. Usually we avoid mixing curd if the flame is too high.
- Now you can Add salt, stir well to mix it thoroughly and cook for 2-3 minutes on high heat.
- Add the fried Parwal and saute it for a minute.
- Now add one cup water (or as per consistency required) and lower the heat, cover and simmer for 10 minutes or till the Parwal becomes soft.
- Cook till the Oil separates on the side
- Add Garam Masala powder and Kasoori Methi (dry fenugreek leaves). Mix it and add half spoon ghee into it (optional).
- Garnish with handful of coriander leaves.
Also See : Sabudana Kheer Recipe
Don’t Miss: Palak Paneer