Doi Patol or Parwar in Dahi is a dish my mother cooked whenever Parwar as we Maharashtrians call it was in season. Yes there was a season for it and it was mostly available in winter months. Now however Parwar or Patol is available all the year round.
Many a times Dad brings home this pointed gourd I make a simple stir fry; will post that recipe later but this delightful recipe first. It is a keeper try it out.
Portions : 4
- 1/2 kg Patol / Parwar / Pointed gourd
- 1 cup curd
- 1 large onion
- 2 tomatoes
- 1 teaspoon Kashmiri chili powder
- 1/4 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon sugar
- 1 tablespoon oil
- 2-3 cloves
- 2-3 green elaichi / cardamom
- 1 tej patta
- 1 stick cinnamon
- 8-10 blackpeppers
- salt to taste
- Scrape the gourds to remove the waxy skin. cut off the two ends. Scoop out the seeds if the gourds are mature however no need to remove if tender.
- Chop onions lenghtwise. Keep aside.
- Dice tomatoes and save.
- Whisk the curd.
- Heat oil in a kadhai.
- Add the whole garam masala items into the oil one by one, cloves and black pepper first followed by tej patta, cardamom and cinnamon. Fry till fragrant. About 30secs.
- Add the cumin seeds. Brown them a bit.
- This is the time to add the onions.
- Follow in with the prepped Patol. Cover and cook till soft and golden. Stir intermittently.
- In go the diced tomatoes. Cover and cook till all wilted.
- Now add all the powders, coriander, chili powder, turmeric and then add 1/2 cup water to it to avoid for charring.
- At this time add the whisked curd and let it cook for 5 mins.
- Add the salt and sugar.
- Top up with a glass of water and cook till oil rises up on the gravy.
Plating and Serving
I presented this typically Bengali dish in the souvenirs I bought at Kalighat during my visit to West Bengal in 2008 (Read about the visit on my travel blog, Swachchanda). The plate and bowl is made of soap stone and it called Paturi, perfect serveware for Doi Patol. I served it with the layered bengali paratha which is rolled out in the shape of a triangle. I made big triangles so folded it while serving up.
The cloth under the plate is also a Bengali Batik on Mulmul that I bought from a handloom shop in Bangalore. Also the Tulsi is blooming in my window grill box so plucked the flowers to add some freshness to the picture.
How was the taste?
As I broke off a morsel of the bengali paratha and dug into the Doi Patol, the first thing that pleased me is how tender the vegetable was cooked. The flavours of curd, tomato and onions enhancing the taste besides giving it a texture. The sourness balanced by the sugar made it delicious, in no time the plate was clean and all mopped up!