Trichosanthes diocia is known as the pointed gourd, parwal (parval) or potol. (Source. Generally doi potol doesn't have much gravy so turn off the flame once all the potols are well coated by the spices mixture
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If you search in Google you will get plenty of varieties but my Ma cooked the Doi Mach in a very simple method but the smell of the dish makes you hungry
But the other day, after making Purna di's special "Tok Jhal Ilish" ( Hilsha in Hot and Sour Gravy) , I had little left over spices paste which I made for the Hilsha preparation
I choose a traditional bengali dish named Doi Potol (Pointed Gourd inYogurt/Curd Gravy). Scrap the Potol/Parwal (Pointed Gourd) lengthwise leaving streaks of skin on alternate strokes
In a mortar and pestle, pound the Cardamom and the Cloves, discard the Cardamom skin. In a pan, heat the Oil and lightly fry the fish on both sides, pull aside on a paper towel till ready to use
DoiBegun is eggplants cooked in mild spices and yogurt gravy. Frankly speaking,I did not know that eggplant would taste so good in the yogurt gravy and spices
In Mango Season, in my home town Kolkata, which is very popular for Mishti Doi(SweetYogurt), sweet shop owners make a variant of Mishti Doi, Aam Doi(Mangoyogurt), infusing mango flavour in regular sweet yogurt
A delicately flavoured fish curry from East of India which you will not only enjoy making but also enjoy serving this tempting treat to your loved ones
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