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Doi Potol / Pointed gourd on curd gravy
Doi Potol / Pointed gourd on curd gravy

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We hope you got benefit from reading it, now let’s go back to doi potol / pointed gourd on curd gravy recipe. To cook doi potol / pointed gourd on curd gravy you only need 15 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Doi Potol / Pointed gourd on curd gravy:
  1. Get 5 pieces Potol (parwal)
  2. You need 1 tablespoons ginger garlic paste
  3. Get 1/2 cup onion paste
  4. Get 1/2 cup tomato puree
  5. Take 1/2 teaspoon turmeric powder
  6. Prepare 1/2 teaspoon cumin powder
  7. Get 1/2 teaspoon red chilli powder(optional)
  8. Get 1/2 teaspoon Sugar
  9. Provide 2 pinch garam masala powder
  10. Get 1/2 cup dahi
  11. Take 1/3 cup posto/ khaskhas paste
  12. Provide 3 green chillies slit in half lengthwise
  13. Prepare 4 tablespoons mustard oil
  14. Prepare 1 tsp Cumin for tempering
  15. Use to taste Salt
Steps to make Doi Potol / Pointed gourd on curd gravy:
  1. Scrape the outer surface of the Potol and cut off both the ends and make cuts on the surface of the potol and keep aside.
  2. Whisk the curd and keep aside.
  3. Heat oil in a pan and fry the patol till they start turning a little brown. Take out and keep on a plate.
  4. To the hot oil add cumin. - Now add the onion paste, ginger garlic paste, salt, cumin powder and tomato puree.
  5. Add posto paste and whisked curd and mix. Saute the masala till the oil separates.
  6. Add ½ cup of water and bring the curry to a boil. Finally add fried potols.
  7. Turn down the flame and let the curry simmer for 5 minutes and then check if the potol is well cooked. Sprinkle garam masala powder. Turn off the gas and serve hot with steamed rice or chappati.

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