Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, dudh potol (pointed gourd in milky gravy). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Doodh potol-this delightful Bengali niramish potol (pointed gourd or parwal) recipe is simple, quick, and tastes unbelievably good for the amount of time. Next, add all the dry masalas except garam masala powder. Trichosanthes dioica, also known as pointed gourd, is a vine plant in the family Cucurbitaceae, similar to cucumber and squash, though unlike those it is perennial.

Dudh potol (pointed gourd in milky gravy) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Dudh potol (pointed gourd in milky gravy) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have dudh potol (pointed gourd in milky gravy) using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Dudh potol (pointed gourd in milky gravy):

1. Take 500 g small parwal
2. Take 200 ml milk
3. Take 2 pieces cardamom
4. Take 2 Pieces clove
5. Make ready 2 Small stick cinnamon
6. Make ready 1 tsp cumin powder
7. Get 1/2 tsp haldi /turmeric powder
8. Take to taste Salt & sugar according
9. Make ready 1 tsp ghee
10. Take 1/2 tsp garam masala
11. Take 2/3 slit green chilli
12. Take as needed Oil

Add asafoetida, ginger, potatoes and pointed gourd (potol) and mix well. Cover and cook till vegetables are almost cooked. Potol or Pointed Gourd is a very popular and a must have vegetable in any bong's pantry. It is not because it is very tasty but it is actually available throughout the year in Bengal.

Instructions to make Dudh potol (pointed gourd in milky gravy):

1. Remove pointy ends of the parwal and specially for this recipe remove all the skin and slit both the end. Wash it very well
2. Heat little bit of oil and fry the parwal in medium high heat untill golden colour
3. After frying remove the parwal and put 2tbsp oil in the kadhai
4. Add clove, cinnamon, cardamom. When the nice aroma comes out add cumin powder and haldi powder.fry for 2seconds.
5. Now add the fried parwal in the masala and mix it very well for 5minutes.
6. Add salt, sugar and green chilli
7. Now add hot milk and boil until parwal are soft
8. The parwal will become soft and juicy and the milk will reduce to a creamy texture. Add garam masala and ghee. Now leave it with lid for 5 minutes
9. Serve this authentic recipe with hot plain rice

My mom used to make this as a quick fix meal. This is Potol Posto or Pointed Gourd in Poppy Seed Paste. Pointed gourd is a very ancient Ayurvedic medicinal herb and vegetable. It is very beneficial to improve gastric health. Its root, leaf and fruit are used in.

So that is going to wrap it up with this special food dudh potol (pointed gourd in milky gravy) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!