Monday, 23 January 2017

Dahi parval or doi patal (in Bengali)

 Parvals or pointed gourds are differently prepared ,the recipe that I am sharing today is a typically Bengali preparation,and goes well with steamed rice.Parvals are a summer vegetable,and this tangy gravy item also tastes best in the scorching heat of the summers


  • About 10 parwals(pin gourd)
  • 1 cup of thick yogurt
  • 1 teaspoon of all purpose flour
  • 6 to 7 pods of garlic
  • 3 green chilies
  • 1 teaspoon turmeric
  • half teaspoon chili powder
  • 1 teaspoon dhania(coriander) powder
  • 1 teaspoon sugar
  • salt as per taste
  • 3 to 4 cardamom
  • 1 inch piece of cinnamon
  • mustard oil (preferably)

Wash and peel the parval well,slit the ends in crosses

Take all the ingredients

Add the all purpose flour to the yogurt
add the sugar

mix well and keep ready

Add salt to the parvals and keep them ready

grind the green chilies and garlic to a paste

Cover and fry the parvals for nearly 5 mins

This is how they should look like,there should not be moisture in them

In the same oil add the cardamom and cinnamon

Fry the garlic and chili paste till the raw smell of garlic is gone

Add the spices

Add the fried parvals

Add one tablespoon of water while frying the spices

Add in the yogurt

simmer for sometime

Serve with steamed rice

Important tips-1.The whole cardamom and cinnamom can be replaced by bengali garam masala                                    powder at the end
                        2.The red chilli powder is optional,but the green chillies are compulsory for the right                            flavour

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