Recipe of Ultimate Pointed Gourd and Yoghurt (Doi Potol)

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We hope you got insight from reading it, now let's go back to pointed gourd and yoghurt (doi potol) recipe. You can cook pointed gourd and yoghurt (doi potol) using 13 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Pointed Gourd and Yoghurt (Doi Potol):

1. Use 500 gm of pointed gourd.
2. Take 4 spoon of poppy seeds.
3. Take 2 spoon of yellow mustard seeds.
4. Take 3 spoon of grated coconut.
5. Take 5 of green chillies.
6. Use 1 cup of yoghurt.
7. Prepare 5 of cashew nuts.
8. Get 5 of almonds.
9. Get 1 spoon of salt.
10. Prepare 1 spoon of turmeric powder.
11. Get 1 tsp of black cumin seeds.
12. Provide 5 spoon of mustard oil for frying.
13. Use 4 cup of water.

Instructions to make Pointed Gourd and Yoghurt (Doi Potol):

1. Soaked 1 hrs poppy seeds, mustard seeds, cashew nuts and almonds. Cut the pointed gourds in horizontally and split with a knife in both side by keeping the edges. Then marinate with salt and turmeric powder for 15 minutes..
2. Then make a smooth paste from the soaked ingredients along with coconut and green chillies. Take the yoghurt in a bowl and whisk it..
3. Then in a pan add 2 spoon mustard oil and light fry the pointed gourd and keep it side. In the same pan add another 5 spoon of mustard oil. Once oil heated then add black cummings. Once black cummings spluttered then add the poppy seeds paste and salt..
4. Fry it for 2 minutes then add yoghurt. Mix all together properly. And stirring it for 5 minutes. Then add the fried point gourds. Mix all, then add water, mix all again and cover the pan. Cooked it for 20 minutes in low flame. Once gourds cooked check the salt. If needed add more..
5. A semi thick gravy will form. Serve with roti/ paratha or rice..

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