Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy)

Step 1: To begin making Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy), scrape skin off potol/parwal and split them in both side till half

Step 2: Make sure you retain its base

Step 3: Toss these in a little bit of salt

Step 4: Heat a bit of oil in a deep bottom kadai

Step 5: Fry the potol/parwal lightly, remove and keep aside

Step 6: While frying, simmer on low heat and fry covering them

Step 7: Add a bit more oil

Step 8: Add cumin seeds, red chilli and bay leaf

Step 9: When they start spluttering, add ginger paste

Step 10: When the raw smell of ginger goes off, add posto/poppy seed paste into the oil with some water

Step 11: Next, add all the dry masalas except garam masala powder

Step 12: Cook for 2 minutes and add the fried potol/pointed gourd into the paste

Step 13: Add salt and cook them for another 2 minutes or so

Step 14: Whisk yogurt and besan separately adding a little water and sugar in small mixing bowls

Step 15: Now add whisked yogurt into the pan and mix with the potol evenly

Step 16: If required, add some more water

Step 17: Cover with a lid and cook for about 5 minutes on a low heat

Step 18: After 5 minutes, take off the lid

Step 19: Add garam masala powder, cover and simmer for 5 minutes or till the potol/parwal are soft

Step 20: Switch off the heat and serve hot

Step 21: Serve Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy) with Steamed rice, Bhaji Vada Recipe (Lentil And Vegetable Fritters), Begun Bhaja Recipe and Phulka