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Dahi Potol Recipe/ Dahi Parwal ki sabzi

Doi Potol/ Dahi Parwal-  Pointed Gourd shallow fried and simmered in tangy yogurt sauce

Prep Time10 mins
Cook Time17 mins
Course: Main Course, Side Dish
Cuisine: Bengali Cuisine
Keyword: Dahi, dahi potol, doi potol, parwal, potol
Servings: 4 people
Author: anjanaskc


  • 12 Pointed Gourd / Parwal/potol
  • 1 cup Yogurt / Dahi
  • 4 Green Chillies / Hari Mirch
  • 1/3 cup Mustard Oil / Sarso ka tel
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Kashmiri Chilli Powder
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • to taste Salt / Namak
  • Pinch Garam Masala Powder
  • 1/3 tsp Sugar / Chini

Tempering/ tadka

  • 2 Tejpatta/ Bayleaf
  • 2 Dried Red Chilli, Whole
  • 1/2 inch Cinnamon /daalchini
  • 4 Cloves / Lavang
  • 4 Green Cardamom / Hari Elaichi


  • Wash and peel the parwals on alternate stripes
  • Then make small slits in the peeled portions.
  • Apple 1/4 tsp salt and pinch turmeric on the peeled parwals and keep aside for 15 minutes
  • Heat Mustard oil in a pan and add the parwalas and saute till they turn slight golden. Drain and keep aside
  • Add turmeric, KashmirI chili powder, coriander powder in 1/3 cup water and mix well.
  • In the same pan add the tempering ingredients -bayleaf, cardamom, cloves, cinnamon and dried red chili and saute for few seconds.
  • Now add green chili and then add the spice mixed with water and saute for a minute.
  • Remove the pan from the heat and the beaten curd and mix
  • Put the pan on the stove and cook for a minute.
  • Now add the fried potol and mix with the curd and cook for a minute.
  • Add about a cup of water and sugar ,cover the pan with a lid and simmer till the parwals /potol are done
  • When the parwals are done ,add 1 tsp ghee and garam masala powder and mix
  • Remove from the heat and serve hot.