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How to Make Yummy Doi Potol
Themarinated Pointed gourd/ potol are friedand then simmered in a thick gravy made with yogurt, and ginger and finished ina warm, spicy, cumin flavored sauce and this is How to Make Yummy Doi Potol.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Bengali, Indian
Servings
3
Calories
Equipment
A kadai or a fry pan
Spatula
Serving plate
Ingredients
7
pointed gourd/potol
100
yogurt
2
tbsp
Mustard oil
2
tbsp
Cumin and ginger grinded in grinding stone/ Aadajire bata in Sil nora-2 tbsp
2
tbsp
Turmeric powder-2 tbsp (one spoon for marinatethe pointed gourds and another spoon for gravy)
1/2
tbsp
cumin seeds
1/2
tbsp
red chili powder
1/2
tbsp
sugar
salt
2
red chili
Instructions
Clean and peel the potols, and slit it slantwise in eachsides.
Rub the potols with salt and turmeric powder.
Heat oil in a wok/ kadai
Drop all the pointed gourds and fry till it becomes soft andchanges colour to light brown
Take out all the potols from the kadai and keep aside
Add cumin seeds and red chili for tempering
Then add the (aada zire bata) grinded cumin-ginger
Then add turmeric powder, red chili powder and salt
Sauté them for a minute or till the raw smell of the spicesgoes off
Add yogurt and stir it continuously for 2-3 minutes
Then add the sugar and mix it nicely
Drop all the potols and mix it and cover the lid; allow themto cook for 5 minutes to boil the pointed gourds nicely.
Open the cover after 5 minutes
And check the consistency of the gravy .
If everything is perfect, then transfer them to the servingplate and serve hot.
Video
https://youtu.be/GZKQH2cViK8