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 Bengali SPICY DOI POTOL ( Pointed guard in thick yogurt based gravy) 

SPICY DOI POTOL is a very popular vegetarian Bengali recipe. In this recipe Potol or Pointed Gourds are cooked in thick yogurt gravy with some aromatic Indian spices. This is one of my Mom's recipe. My Mom cooks this recipe and she mainly serves this SPICY DOI POTOL with puri or luchi. You can serve this as a side dish with lunch. It is very easy to make at home. I did not use onion or garlic in this recipe but you can use if you like. Try this delicious recipe and impress your family members as well as you guest.  

Course- Side Dish,  Cuisine- Indian, Serving- 3.


(1) 4-6 Potol or Parwal or Pointed Gourd, (2) 150 gm Curd or yogurt, (3) 1 Teaspoon Coriander Powder, (4) 1 Teaspoon Cumin Powder, (5) 1 Teaspoon Turmeric Powder, (6) 1 Teaspoon Red Chili Powder, (7) 1 Teaspoon Ginger Paste, (8) 1 Teaspoon Melon Seed and Cashew Nuts paste, (9) 2 Green Cardamom, (10) 3 Cloves, (11) 1 Inch Cinnamon Stick, (12) 2 Bay Leaves, (13) 1 Teaspoon Sugar, (14) 1 Dry Red Chili, (15) Pinch of Garam Masala, (16) Salt to Taste and (17) Cooking Oil.

Making time of SPICY DOI POTOL:

Preparation Time: 15 minutes 

Cooking Time: 25 minutes 

Total Time: 40 minutes 

Step by step simple making process of SPICY DOI POTOL:

(1) Scrape the skin of Potol or Pointed Guard and cut the both side. Marinate them with some salt and turmeric powder.

(2) Heat 2-3 Teaspoon of Cooking Oil in a pan and fry the pointed guard or potol and keep it a side.

(3) In the same fry pan add some more cooking oil then add cloves, cardamom, cinnamon stick, bay leaves and dry red chili and saute for a while. Add some ginger paste and saute it for some minutes. Now add the spices one by one. Add the red chili powder, coriander powder, cumin powder and add a little bit of water and fry it.

(4) Add the melon seed and cashew nuts paste and saute for 2 minutes. When the oil separate from the side add the whisked yogurt and cook for another 2 minutes on low flame.

 (5) Now add the fried potol or pointed guard, some water, sugar and salt to taste. Then cover it and let it cook for 10-15 minutes. When the potol became soft sprinkle  some garam masala and remove it from flame.

(6) Your SPICY DOI POTOL is ready to serve. You can serve it with roti, puri, luchi, parathas, polao or steamed rice.

Please give it a try and share your thoughts with me.


Amount per serving

Calories - 210                           % Value

Carbohydrates- 17.05 g                45%

Protein-              7.99 g                 21%

Fat-                   12.65 g                34%

Fiber-                 3.74 g