By Krati Purwar
April 29, 2025
Doi potol is a Bengali dish made using a pointed gourd with a smooth surface. Also called parbal in Hindi, this vegetable is stuffed and cooked in a yoghurt-based gravy which offers slight sourness.
For Gravy ½ cup beaten yoghurt 14 pieces of potol Salt to taste 1 tsp sugar 1 tbsp ginger, chilli paste 3 tbsp oil For Garnish 2 tbsp ghee ¼ tsp Bengali garam masala
For Tempering 1 cinnamon stick 1 bay leaf 3 green cardamoms Dry Spice Mix 1 tsp cumin powder 1 tsp turmeric powder 1 tsp coriander powder ½ tbsp paprika
Soak parbal in a salt or vinegar solution. Partially peel, make slits, and coat them with turmeric and salt mixture.
After frying potol on a medium flame, keep them aside. Use the same skillet to saute whole spices.
Make a solution of dry spice powders and add it to the pan. You can also mix spices with yoghurt and add the solution to the pan.
Adjust the consistency of the gravy by adding water. When the base comes to a boil, add fried parbal.
Cook for 5-8 minutes for parbal to absorb the flavour. Garnish the gravy with a tempering of ghee and Bengali garam masala. Serve it with steamed rice.