Dahi Parwal is a popular Indian recipe that is made using parwal (pointed gourd) and very less spices . This Dahi Parwal recipe has a unique flavour and can be enjoyed everyday with hot steamed rice.Pointed gourd which is called Potol in Odisha, West Bengal and Parwal in Hindi provide many health benefits, especially in treating various urinary problems and diabetes.
Dahi Parwal is a recipe where pointed gourd is cooked along with the thick Curd Gravy with very less spices. This simple dish is cooked by my mother many a times but I have never tried Dahi Parwal as my son doesnot like parwals much.So I trick my way into making him eat this vegetable by sometimes stuffing paneer in it and making a Potala Rasa .
Since Pointed gourd (potol) is available abundantly during this time, I decided to try this recipe which my mom cooks but with a little change to suit our palette. Here I cook this simple curry with coconut, poppy seed and mustard seed paste. This recipe is simple to prepare and tastes awesome. You may serve this Dahi Parwal with pulao or steamed rice.
Ingredients for Dahi Parwal:
- 10 nos Pointed Gourd or Parwals
- 100 gms Hung Curd
- 1/4 cup freshly scraped Coconut
- 1/4 cup thin coconut milk
- 3 tbsp Poppy seed
- 2 tbsp Black mustard
- 1/4 tsp kalonji
- 2 to 3 dry red chili
- 1/4 tsp Turmeric powder
- 2-3 nos Green chilies
- Salt to taste
- Sugar to taste
- 2 to 3 tbsp Mustard oil to cook
- coriander leaves for garnishing
- Wash the pointed gourd and pat them dry. With the help of knife scrape the outer dark green skin and mark cut marks on the pointed gourd. Rub little salt to the pointed gourds and keep aside.
- Soak the poppy seed and mustard seeds in warm water for 1 hour minimum or you can also soak it overnight for smooth paste. Mix a little sugar and water to the hung curd and mix well to have a smooth and lump free mixture.
- Make a paste of coconut, poppy seed, black mustard, green chilies for the gravy and keep aside.
- Heat oil in a pan and fry the pointed gourd till nicely browned. Keep aside. In the same pan add some more oil and when the oil is hot, add the kalonji and dry red chilli.
- Now bring the flame to low and add the coconut, poppy seed a, mustard and green chilli paste and cook for 1 to 2 minutes and then take it off from flame and add the yogurt from one side and transfer to heat while stirring it continuously .
- Add turmeric powder, salt and cook over low heat for 5 to 6 minutes or till the oil separates. Add the fried pointed gourd and thin coconut milk , let it come to a boil. switch off the heat.
- Transfer it to a serving bowl.Sprinkle mustard oil, garnish with slit green chilies, serve with rice.