Classic bengali dahi parwal curry with purti soyalite oil

Prep Time: 15 minutes 

Cook Time: 25 minutes 

Total Time: 40 minutes 

Servings: 6 

Introduction:  

Doi Potol is a classic vegetarian dish from the heart of Bengali cuisine, made using pointed gourd (potol/parwal) and curd (doi). This yogurt-based curry is a summer-time favorite across Bengal due to its soothing taste and easy digestibility. The smooth, mildly spiced gravy, infused with the subtle aroma of mustard and garam masala, wraps around the sautéed potol to create a rich and comforting dish. 

Prepared traditionally during festivals, family get-togethers, or even as a weekend delicacy, this recipe is a celebration of subtle spices and traditional cooking techniques. The use of Purti Soyalite Refined Soyabean Oil ensures a light, heart-healthy cooking base that enhances flavors without overpowering the delicate ingredients. 

Ingredients: 

For the Doi Potol: 

  1. Potol (Pointed Gourd) – 10-12 medium-sized, peeled (striped) and slit

  2. Curd (Thick Yogurt) – 1 cup (well beaten) 

  3. Ginger Paste – 1 tsp 

  4. Turmeric Powder – 1 tsp 

  5. Red Chili Powder – ½ tsp 

  6. Sugar – 1 tsp 

  7. Salt – to taste 

  8. Cumin Seeds – 1 tsp

  9. Bay Leaf – 1 

  10. Garam Masala Powder – ½ tsp 

  11. Green Chilies – 2, slit 

  12. Purti Soyalite Refined Soyabean Oil – 3 tbsp 

 

Instructions: 

 

Step 1: Prepare the Potol 

•  Wash and peel the potol, creating striped patterns. Slit halfway vertically. 

• Heat Purti Soyalite Refined Soyabean Oil in a pan. Fry the potol until golden on all sides. Remove and set aside. 

Step 2: Spice Tempering 

• In the same oil, add bay leaf and cumin seeds. Let them splutter. 

• Add ginger paste and sauté until raw smell disappears. 

Step 3: Add the Spices 

• Lower the flame and add turmeric powder, red chili powder, sugar, and salt. 

• Stir in a spoonful of water to prevent burning and cook for 1-2 minutes. 

Step 4: Add the Yogurt 

• Reduce the heat to low. Slowly add the beaten curd while stirring continuously. 

• Cook the mixture on low heat until oil separates slightly from the curd gravy. 

Step 5: Combine & Simmer 

• Add the fried potol to the curd mixture. Mix gently to coat well. 

• Add ½ cup of water to make a light gravy. Cover and cook for 10–12 minutes until the potol is soft. 

Step 6: Finish with Flavors 

• Sprinkle garam masala powder and slit green chilies. 

• Cover and rest for 5 minutes before serving. 

Why Use Purti Soyalite Refined Soyabean Oil? 

Using Purti Soyalite Refined Soyabean Oil adds a health-conscious edge to this age-old recipe. Rich in Omega-6 fatty acids, Vitamin E, and heart-friendly properties, it enhances the traditional taste without overpowering the subtle flavors of curd and spices. Its high smoke point makes it perfect for Indian cooking.