Monday, 28 May 2012

Doi Potol/Dahi Parwal

Doi Potol/Dahi Parwal
Ingredients: 
500gms Large Potol/Parwal
...
1 cup Sour Curd
½ cup Grated Coconut
2 Tablespoon onion ginger pest
1 Tablespoon Cumin Powder
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric Powder
½ Teaspoon Sugar
½ Teaspoon Garam Masala Powder (2-3 Green Cardamom
1 stick Cinnamon powder)
1 Bay Leaf
½ Teaspoon Cumin
Oil for frying Potol
2 Tablespoon Ghee


Method:
 


 Scrap the Potol/Parwal lengthwise leaving streaks of skin on alternate strokes
Chop off the pointed end at both side
wash and dry the Potol and mix with little Turmeric and Salt, keep aside
Heat Oil in a deep bottom Wok or Kadai
Fry the Potol in batches till golden brown
Drain and keep aside, remove the oil
In a small Bowl add all the powdered ingredients and add little water to make a smooth paste
Now heat the ghee on the same Kadai
Add Bay leaf, whole Cumin (Jeera) and allow to crackle
Add Grated Coconut and sauté the coconut till light golden.
Add the onion ginger paste and masala paste and stir well
Cook for 5 minutes while stirring continuously, sprinkle water if required
Add the fried Potol and sauté it for a minute.
Now beat the curd in a bowl, slow the heat and pour in the beaten curd gradually
Add salt, stir well to mix it thoroughly and cook for 2-3 minutes on high heat
Now lower the heat, cover and simmer for 10 minutes or till the potols are soft
Remove the cover and check for seasoning, adjust accordingly
Cook till the Ghee separates on the side and add Garam Masala powder
Serve hot with Pulow, Rice or Luchi.


 Tip: This is a thick gravy, adjust chilli pepper to desired spicyness.

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