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Dahi Parwel Dolma


dahi parwel

 

Pointed Gourd is otherwise known as Parwel and we call it as potal (in odiya). Pointed gourd is a must bring vegetable when in season. Except winter, it is available throughout the year.

 
dahi parwel

 

In odiya cuisine there are a lot of dishes that can be made using parwel, starting from curries & fries to chips. Even people make lot of fasting  dishes using it . Parwel can be a part of Dalma, mix veg and besara also. I am planning to share some odiya dishes from now, so lot of parwel recipes are in my list.

 
dahi parwel

 

 

As the name suggest Dahi parwel which means parwel in yogurt gravy. The crunchy parwel floated in spicy and slightly tangy gravy. It tastes absolutely delicious with any kind of rice, pulao even with  kanika. Dolma is a bong dish which means stuffed parwel. Stuffed parwel can be stir fried or cooked in gravy. Spicy and tangy taste of Dahi parwel makes a perfect match when served with Plain rice, some fries and papad.

 
dahi parwel

 

dahi parwel

 

Select tender parwel for this gravy. Tender ones taste nice where mature parwel have hard seeds and yellowish colour inside. Scrape the parwels with a help of a knife & not a peeler. The parwel will turn soft not crunchy if upper cover of parwel is removed. So lightly scraping is required.
If you don’t want to make dolma then this recipe can be made with fried parwel only. Simply scrape, fry the parwel with salt and turmeric then use in gravy. Even I am making this gravy with teasle gourd also. Simply scape, cut into slices and fry in oil, then cook like parwel.

 

 



 

Print Recipe
Dahi Parwel Dolma
dahi parwel
Cuisine Odiya
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For gravy :
For tempering :
Dry spices for gravy :
Cuisine Odiya
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For gravy :
For tempering :
Dry spices for gravy :
dahi parwel
Instructions
Parwel Dolma -
  1. First of all scrape the parwels, cut the two sides slightly then scoop out the inner stuff from parwel. Keep them aside. Repeat with rest of the parwels.
  2. Grind the scooped stuff, green chili, coconut into a paste. Mix salt, coriander leaves, garam masala and chopped onion.
  3. Now stuff this paste into parwel. Take a frying pan and carefully fry the stuffed parwels till red spot appear on them.
For Gravy –
  1. Heat oil in a pan. Add all the whole garam masala when oil is hot. Pour sliced onion , fry till they turns light brown in colour.
  2. Add ginger garlic paste and fry them well. When masala leave sides of the pan, add tomato puree. Cook covered till raw smell of tomato goes.
  3. When masala is done, I mean the oil separates, add cashew - poppy seed paste, and cook for 2 minutes more.
  4. Now add beaten curd to the masala. Continuously stir the gravy and wait till it boils.
  5. Add stuffed parwels and cook for 2-3 minutes. Add water if required.
  6. The gravy is cooked and the parwels too so we don’t need to cook the gravy for long time. parwel should absorb the flavor of the gravy.
  7. When gravy thickens, add garam masala & chopped coriander leaves, give a mix and switch off the flame.
  8. Better to rest the gravy for sometime before serving. Happy cooking.
Recipe Notes



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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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