The Parwal Raita aka Dahi Potala is a scrumptious accompaniment made utilizing curd and pointed gourd (parwal / potala).
Don’t confuse the title to be the identical because the Bengali dish name- Doi Potol.
This Dahi Potola is completely just like the Odia Dahi Baingana 🙂
I’ve simply changed the eggplant (baingan) with Pointed Gourd (potala / parwal).
Because the parwal season is right here, don’t neglect to provide a do this Dahi Potola | Parwal Raita.
This raita comes collectively in underneath 10 minutes and pairs very effectively with a rice-dal combo.
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📖 RECIPE CARD
Dahi Potala | Parwal Raita
The Parwal Raita aka Dahi Potala is a scrumptious accompaniment made utilizing curd and pointed gourd (parwal / potala).
- 5-6 no. Pointed gourd (parwal / potala)
- 1 cup Curd
- ½ tsp Mustard seed
- 2-3 no. Complete purple chili
- ½ tsp Turmeric powder
- 1 tbsp Turmeric powder
- Salt as wanted
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Wash and clear the parwals and trim the ends.
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Make slits all around the parwals and preserve them in a mixing bowl.
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Sprinkle salt and turmeric powder over these and blend.
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Shallow fry the parwals until cooked in mustard oil (some other oil could be most popular). Preserve apart.
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Now make a tempering of mustard seeds, entire purple chili in mustard oil.
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Pour this tempering onto a bowl containing overwhelmed curd. Combine effectively.
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Lastly, add the fried parwals and provides a mild combine. Serve together with rice-dal combo or some other!
- The parwal / potala could be halved and even quartered for frying. I’ve simply made slits all around the parwals.
- Whisk the curd (yogurt) very effectively utilizing a hand whisk which ends up in a easy and creamy texture.
- Modify the consistency of the raita as desired as some likes thick, and a few others prefer it skinny.
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