Doi Potol : Pointed-Gourd in Yogurt Gravy |Cooking|

Summer is finally coming to an end in California. The days are not as warm as it used to be few weeks back and the nights have become cooler. I will definitely miss the long and bright sunny days but am also looking forward to Fall. Before the summer is gone I want to share a recipe of doi potol. Potol or pointed gourd is a summer vegetable in India. For the last couple of years, I am so happy to lay my hands on this vegetable and prepare a recipe out of it.

So I am back with another recipe which is quite easy and completely vegetarian. People back home are completely bored by this vegetable by the end of summer and always look for different recipes to get over the monotony of the same recipe. The recipe of doi potol has quite a few variations but I like to prepare it in this way.

The yogurt in the recipe gives a tangy taste to the curry and makes it silky and smooth. The cashew paste does not let the yogurt to split in the gravy and also helps the gravy to give a thick, creamy texture.

Try this recipe if you haven’t already and I am sure you’ll love it. A great vegetarian recipe to go with steamed rice, roti or even pulao.

Tips:

If you are using big ones, then you may cut them in half lengthwise. Add water according to the consistency of the gravy you want.

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DOI POTOL

YIELD: 4 Servings
PREP: 10 mins
COOK: 20 mins
READY IN: 30 mins

Tangy and spicy vegetarian summer recipe. Goes great with rice, pulao or roti.

INGREDIENTS

1 lb potol/pointed gourd/parwal
4 tablespoons plain yogurt
2 tablespoons cashew paste
1 tablespoon ginger paste
1 teaspoon cumin powder
1 teapsoon coriander powder
1/2 teapsoon red chili powder
2 teaspoons salt or to taste
1 teaspoon sugar
1 teaspoon turmeric powder
1-2 medium bay leaves
1/4 teapsoon whole cumin
1/2 teaspoon garam masala powder green cardamom,cinnamon and clove
1-2 medium green chilies for garnish
3 tablespoons mustard/vegetable oil

INSTRUCTIONS

Cut the ends of the potol and scrape the skin with a peeler. Make some slits on the veggies. Smear a pinch of turmeric and salt and coat the vegetable well and set aside.
In a small bowl add the salt,sugar, turmeric powder, cumin powder, coriander powder ,red chilli powder and ginger paste. Add little water and mix the masala well until it forms a paste.
Heat 2 tablespoons of oil in a wok. If using mustard oil, wait till the oil reaches its smoking point. Reduce the heat and add the potol and fry them until lightly golden in color. Drain and set aside.
In the same wok, add the remaining oil and add the cumin seeds, bay leaves and wait till they splutter. Lower the heat and add the masala paste. Saute for couple of minutes and add the cashew paste. Add little water so that the masala does not stick to the bottom of the pan.
Cook the masala for at least 5-7 minutes or until the masala separates from the oil. Whisk the yogurt and add it to the masala and mix well. Transfer the fried potol/pointed gourd to the gravy and mix well. Add 1/2 cup of water. Let the gravy come to a boil. Lower the heat, cover and let it cook for 5 minutes. Check the doneness of the vegetable with the help of a fork.
Check for seasoning. The gravy should be a bit thick. Add the garam masala powder. Switch off the heat. Cover and let it stand for 5 minutes so that the flavors blend in well. Garnish with slit green chilies
Transfer to a serving dish. Serve hot with steamed rice, chapatti or pulao. Enjoy!