Doi patol – Dahi Parwal

A very traditional recipe, a regular in Bengali’s kitchen during summer days. Here is my version.


  • Patol, Parwal, Pointed Gourd – 10
  • Thick Curd – 3 tbsp
  • Tomato Puree – 1 tsp
  • Ginger Paste – 1 tbsp
  • Onion Paste – 2 onions
  • Whole garam masala – 2 each
  • Garam masala powder – 1/2 tsp
  • Bayleaf – 2
  • Green chilli – 5-6
  • Kashmiri Chilli Powder – 1 tsp
  • Coriander Powder – 1 heaped tsp
  • Salt, Turmeric, Sugar – as required
  • Maida / all purpose flour – 1 tbsp

Scrape the parwals lightly and make a slit on either side. Marinate with salt and turmeric. Fry till golden and keep aside.

Add some more oil to the pan and add a tsp of sugar. When it caramelises, add bayleaf and whole garam masala. Next add the onion paste and fry well. Add half of the ginger paste along with chopped green chilli and fry till it turns golden brown.

In a cup, add all he ground masalas with half cup of water. Let it soak for 5 minutes. You can do it before you start frying the pointed gourd. Add this masala water to the onions etc. in the pan and fry well.

Add the tomato puree and fry till oil comes out. Mix the curd with 1 tbsp of maida / all purpose flour. This is to ensure that the curd doesnot curdle once added to the heat. Add the curd and mix really well with the masala. Fry for 2 more minutes.

Add a cup of hot water and then add the fried patol/parwal/ pointed gourd to the gravy.

Cook till the patols are done. Adjust the seasoning. The taste should be a bit on the sweet side, so adjust the sugar quantity accordingly.

Once the gravy thickens, remove from heat after adding the garam masala powder. 

Serve with rice of Roti / Paratha.

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