Doi Potol (Pointed Gourd In A Spicy Curd Gravy)
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Doi potol is a spicy, authentic, vegetarian Bengali recipe. It is sattvic dish, without onion and garlic. Though it's a spicy curry it is made during summer because of the pointed gourd which is a summer vegetable. Flavors of jeera, garam masala and ginger blend well with yogurt to give this a lovely flavor. Bengali cuisine is known for it's simple recipes with great taste.
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Ingredients
- 250 gm Pointed guard
- 1/3 cup Curd
- 1 inch Ginger grated
- 3 Cardamom
- 5 Clove
- 1 inch Cinnamon stick
- 1 Bay Leaf
- 1/2 teaspoon Jeera
- 1/2 teaspoon Jeera powder
- 1/4 teaspoon Turmeric Powder
- Salt to taste
- Sugar to taste
- Mustard oil
- 1/2 teaspoon Garam Masala Powder Bengali
- Coriander leaves chopped
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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 same kadai add cumin seeds, Bay leaf and whole garam masalas.
- Add ginger, sauté for a minute. Add little water and 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 appearing on the sides.
- Sprinkle garam masala powder and chopped coriander leaves. cover and keep for 10 minutes before serving with steamed rice.
Notes
Bengali garam masala is equal proportion of cardamom, clove and cinnamon which is ground into a fine powder and used. This can be stored and used as required.
Recipe Nutrition
Calories: 41 kcal | Carbohydrates: 4 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 5 mg | Potassium: 92 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 9 IU | Vitamin C: 19 mg | Calcium: 60 mg | Iron: 2 mg
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