This Quick Doi Patol is from my Mom’s kitchen and we call it a niramish doi patol or veg version of doi patol. Basically we cook it without any onion or garlic. Mom being a working woman has various kind of quick recipes and this one is one of them.
I have my other Patol recipes, which I refer quite often during summer. Since Patol is one of the prominent veggie during this time of the year, we are getting bored of having it on a regular basis. I have tried various combination to make it palatable.
Ingredients for Quick Doi Patol
- Patol or parwal – 12
- Curd – 2 tbsp
- Green chili – 4
- Ginger paste – 1 tsp
- Cumin powder – 1 tsp
- Salt and Turmeric – as required
- Kashmiri chili powder – 1/2 tsp
- Bayleaf and dry red chili – 1 each
- White oil for cooking
- Sugar – 1/2 tsp
How to make Quick Doi Patol
Wash the parwals thoroughly and then cut the both sides. Peel them sparingly and slit on both sides. Then fry them with a pinch of salt and turmeric.
While the parwals are getting fried, mix curd and salt, turmeric, chili powder and cumin powder. Add 2 tbsp of water and make a paste. Keep aside.
Heat some more oil in the pan and add bayleaf and dry red chili. When the chili turns black, add the masala paste and fry.
When the oil starts appearing on the sides, add the ginger paste and mix well. Fry till the raw smell is gone.
Add back the fried parwals to then pan and stir so that the parwals are coated with masala. You may need to add half cup of water.
Cook till the parwals are well done. Adjust the seasoning and sprinkle the sugar also.
Cook for one more minute and then remove from heat. Sprinkle some garam masala powder also.
Serve with rice or fulka.