Dahi Potol Recipe/ Dahi Parwal ki sabzi

Ingredients

• 12 Pointed Gourd / Parwal/potol
• 1 cup Yogurt / Dahi
• 4 Green Chillies / Hari Mirch
• 1/3 cup Mustard Oil / Sarso ka tel
• 1 tsp Coriander Powder / Dhaniya Powder
• 1 tsp Kashmiri Chilli Powder
• 1/3 tsp Turmeric Powder / Haldi Powder
• to taste Salt / Namak
• Pinch Garam Masala Powder
• 1/3 tsp Sugar / Chini
• 2 Tejpatta/ Bayleaf
• 2 Dried Red Chilli, Whole
• 1/2 inch Cinnamon /daalchini
• 4 Cloves / Lavang
• 4 Green Cardamom / Hari Elaichi

Instructions

1. 1

   Wash and peel the parwals on alternate stripes

2. 2

   Then make small slits in the peeled portions.

3. 3

   Apple 1/4 tsp salt and pinch turmeric on the peeled parwals and keep aside for 15 minutes

4. 4

   Heat Mustard oil in a pan and add the parwalas and saute till they turn slight golden. Drain and keep aside

5. 5

   Add turmeric, KashmirI chili powder, coriander powder in 1/3 cup water and mix well.

6. 6

   In the same pan add the tempering ingredients -bayleaf, cardamom, cloves, cinnamon and dried red chili and saute for few seconds.

7. 7

   Now add green chili and then add the spice mixed with water and saute for a minute.

8. 8

   Remove the pan from the heat and the beaten curd and mix

9. 9

   Put the pan on the stove and cook for a minute.

10. 10

    Now add the fried potol and mix with the curd and cook for a minute.

11. 11

    Add about a cup of water and sugar ,cover the pan with a lid and simmer till the parwals /potol are done

12. 12

    When the parwals are done ,add 1 tsp ghee and garam masala powder and mix

13. 13

    Remove from the heat and serve hot.