Dahi parwal | dahi potol recipe

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Dahi Potol/ Dahi parwal is a popular Bengali Recipe. It is the favorite vegetable of Bangla people. They consume parwal/potol almost on daily basic during the season. Parwal/potol is used in making so many delicious preparations there.So many types of curries.stir fries.sweets.and fritters are made with parwals.
Doi Potol-Parwal is a very healthy seasonal vegetable mainly available during summer season in north and East India. It is a very healthy vegetable and it is very easy to digest and is light on tummy so always advised to have when ever you have any type of disease or fever. It is laxative and anti pyretic. Helps to treat jaundice,liver problems and Ulcers.

Parwal and tindli both vegetables looks quite similar so many people get confused between the two. But they are different in taste texture and look wise. Tindli /kudru have very tender seeds and parwal have bigger and fewer seeds as compered to tindli. While choosing parwal looks for fresh firm,small and dark in colour parwals.
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Ingredients:
6/7 Pointed Gourd / Parwal/potol
1/2 cup Yogurt / Dahi
Adrak/ginger tomato green chilli paste 2spoon
1/3 cup Mustard Oil / Sarso ka tel 1 tsp
Coriander Powder / DhaniyaPowder 1 tsp
Kashmiri Chilli Powder
1/3 tsp
Turmeric Powder / Haldi Powder
Salt / Namak
Garam Masala Powder 1/3 tsp Sugar / Chini
Zeera/cumin seeds
Tempering/ tadka
2 Tejpatta/ Bayleaf
1/2 inch Cinnamon /daalchini
2 Cloves / Lavang
2 Green Cardamom / Hari Elaichi

Dahi patal
Small Parwal
Doi parwal
Parwal gravy recipe
How to cook Parwal fry
Stuffed Parwal gravy recipe
Do you need to peel Parwal?
दही परवल
भारतीय
शाकाहारी