Doodh Potol | Parwal Bengali Recipe
It's one of those smooth and creamy dishes that are absolute crowd pleasers. This one calls for parwals or pointed gourd cooked in milk and spices.
Ingredients
- 8-10 nos potol or parwal see notes
- 1 tsp turmeric powder
- 2 nos green cardamom
- 3 nos cloves
- 1/2 inch cinnamon stick
- 1 no bayleaf
- 1/2 tsp cumin powder
- 1/2 tsp sugar
- 3-4 green chillies
- 1 tsp ghee
- 1/4 tsp Bengali Garam Masala
- 1 cup whole milk
- 1 tbsp mustard oil see notes
- salt to taste
Instructions
- Wash the parwals and then scrape off the hard skin. Cut the pointy ends and keep aside.
- In a kadai, heat mustard oil and temper with a couple of green chillies, bayleaf, cardamom, cinnamon and cloves. Once the spices have browned a bit, add the parwals.
- Stir fry them on medium heat for a couple of minutes.
- Then in a small bowl, take the turmeric powder and cumin powder and make a slurry with 2 tbspof water.
- Add this slurry to the parwal and coat the spices with the vegetables. Add salt.
- Sprinkle some more warm water if required and stir fry on medium heat till the raw smell of turmeric powder goes away.
- Then add the milk and let it simmer for a minute. Then cover and cook the parwal in the milk.
- Check time and again if the parwals have softened or if the spices are sticking to the bottom. In that case, just spirnkle some warm water.
- Once the parwals have softened, sprinkle sugar, ghee, Bengali garam masala and more split green chillies.
- Give it a boil and the milk should have thickened and become creamy. If not, then just make a slurry with 1 tsp of maida and milk and add to the gravy.
- Once everything has come together nicely, turn off the heat.
- Serve doodh potol with rice or with luchi.
Notes
- Ideally you need baby parwal for this recipe. The organic ones are even better.
- Instead of mustard oil, you can also use vegetable oil for this recipe but ghee in the end is a must for the best flavour.