Doi Potol..... Parwal/Pointed Gourd in a yogurt based gravy. My mother used to prepare it on an all vegetarian day or when there were guests at home to serve as a vegetarian side. Later I had it same way in my husband's side of the family. I do not know though how authentically Bengali it is. I never saw my grand moms doing it this way. May be it was a later development/inclusion in the modern homes, something different from the regular fair of chochori or aloo-potoler dalna. I thoroughly enjoy this no onion, no garlic curry with rice. It equally goes well with flat breads.
There is good use of plain yogurt in my kitchen. I feel it enhances the taste and texture of the gravy. I have not used onion or garlic in it as at Bengali homes even onion and garlic were considered as non vegetarian in those days. This curry is prepared with beaten yogurt and few spices with a tempering of whole garam masalas. Let us do it.
Potol/Parwal/Pointed Gourd : 8-10
Plain Yogurt : 100gm
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Coriander Powder : 1/2tsp
Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As required
Cinnamon : 2 one inch stick
Green Cardamom : 2
Cloves : 2
Bayleaf : 1
Sugar : 1tsp
Oil : 2tbsp
Cut the two ends of the pointed gourds and slightly slit on both ends. Peel them keeping little gap.
Wash them and apply salt and 1/2 tsp turmeric powder. Keep aside for 10 -15 minutes.
Heat oil in a wok. Fry the pointed gourds till light brown. Keep aside.
Temper oil with bayleaf, green cardamom and cinnamon. Add the ginger paste and saute well for 2-3 minutes.
Add the salt, 1/2tsp turmeric powder, cumin powder, coriander powder and the chilli powder. Stir for 1/2 a minute.
Add the beaten yogurt. Saute well for 2-3 minutes. Add 1 small cup water.
Let the gravy boil for 3-4 minutes. Add the fried pointed gourds. Stir and cover cook for another 3-5 minutes.
Add sugar, stir and let cook for half a minute. Its done.
Serve hot with rice or chapati.