Doi Potol in soya keema gravy ( Dahi parwal soya curry)

Doi Potol in soya keema gravy

( Pointed gourd/ parwal in soya yogurt gravy)
Dahi parwal soya curry

About the recipe:

Potol or parwal is a veggie that my son totally frowns upon :-P Probably that inspires me ever more to hunt and innovate this humble vegetable in my daily cooking and plate something to appeal to the palate of one and all.
Parwal in dahi paves way for a smooth dish to be presented to guests in parties and special events as well.

Serves: 4-5
Cooking time: 30mins
Preparation time: 15min

Ingredients:

For plain soya nuggets keema or soya paste

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1. Soya nuggets or soya granules - 25-30gms
2. Water - 1/2 cup or 50ml while grinding
3. Water - 2cups or 200ml for soaking

For main dish

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1. Potol / parwal / pointed gourd - 6 nos Medium sized or 500gms - Peel scrapped off
2. Potatoes - 2 medium sized sliced into longitudinal chunks
3. Green chillies -3-4nos (as per taste)
4. Onion - 1 medium sized - ground into fine paste
5. Refined vegetable Oil - 5tbsp
6. Turmeric or haldi powder - 2 tsp
7. Cumin powder or jeera powder - 1tsp
8. Bay leaves or tejpatta - 2 nos.
9. Cinnamon bark or dalchini  - 1/2 inch sticks - 2 Nos
10. Curd or plain yogurt - 250 gms or 1cup or 100ml
11. Kismis or raisins - 25gms
12. Sugar - 1 tsp ( or as per taste)
13. Salt - 3 tsp ( or as per taste)
14. Water - 50ml or 1/2 cup

Methodology:

To make soya nuggets keema or minced soya nuggets 

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1. Keep soya nuggets soaked in lukewarm water for 20 mins
 or alternatively add 1 cup water and soya nuggets into pressure cooker and steam for 1 whistle on medium to high flame.
2. Squeeze out water from soya nuggets and put them into a grinder jar. Grind.

3. Add little water about 50ml and grind again to a granular paste. It should not be too smooth or fine.

To make the final dish

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1. Scrape off the peel of parwal or potol and potatoes. Cut the potato into longitudinal chunks. Parwal needs to be kept whole.

2. Smear potol and Alu with 1 tsp haldi and 1 tsp salt.
3. Take 4tbsps refined oil in a nonstick kadai or wok and heat. Add Parwal/ potol and fry lightly for 5- 7 mins on medium flame till a faint brown color appears. Take it out and keep it aside on tissue paper to drain excess oil.
4. In the same kadai, add the potatoes fry for 5mins lightly on medium flame. Take out and keep aside.
5. Add 1 tbsp more oil to kadhai. Add the onion paste and bay leaves then saute for 2mins.
6. Then add the dalchini or cinnamon sticks, 1 tsp cumin powder, 1 tsp haldi, 1tsp salt and 1 tsp sugar. Saute for 5mins. Bangla tey jeta bole koshate hobe valo kore :-)
 Caution: Ensure contents do not stick to vessel. Add few drops of water if required.
7. Add 1/2 cup water or 50-60ml. Then add the Parwal/ potol, alu/ potatoes and soya nuggets keema.
8. Mix well, cover the kadai with a lid and let it cook on medium flame for 10mins.
9. Keep checking in between, add water slowly if required to ensure potol and alu are boiled/ cooked properly.
10. Take 1 cup or 100ml curd/ yogurt in a cup and beat well.
11. Uncover the kadai, add the curd, 1tbsp ghee, slit green chillies and raisins/ kismis. Mix well.

12. Let it cook for 2-3mins. Cover with a lid and switch off the flame.
13. Allow the flavors to blend among themselves :-)

Your doi soya diye potol curry is ready.

Tips:

1) You can avoid potatoes altogether. I added for those who are not real big fans of potol.

2) Plain yogurt which is not fully fat free gives better taste. Kintu health conscious lok jon fat free yogurt use korte pari :-)