The Parwal Raita aka Dahi Potala is a delicious accompaniment made using curd and pointed gourd (parwal / potala).
Don’t confuse the name to be the same as the Bengali dish name- Doi Potol.
This Dahi Potola is totally similar to the Odia Dahi Baingana 🙂
I have just replaced the eggplant (baingan) with Pointed Gourd (potala / parwal).
As the parwal season is here, don’t forget to give a try this Dahi Potola | Parwal Raita.
This raita comes together in under 10 minutes and pairs very well with a rice-dal combo.
And, yes !!! If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊
📖 RECIPE CARD
Dahi Potala | Parwal Raita
- 5-6 no. Pointed gourd (parwal / potala)
- 1 cup Curd
- ½ tsp Mustard seed
- 2-3 no. Whole red chili
- ½ tsp Turmeric powder
- 1 tbsp Turmeric powder
- Salt as needed
- Wash and clean the parwals and trim the ends.
- Make slits all over the parwals and keep them in a mixing bowl.
- Sprinkle salt and turmeric powder over these and mix.
- Shallow fry the parwals till cooked in mustard oil (any other oil can be preferred). Keep aside.
- Now make a tempering of mustard seeds, whole red chili in mustard oil.
- Pour this tempering onto a bowl containing beaten curd. Mix well.
- Finally, add the fried parwals and give a gentle mix. Serve along with rice-dal combo or any other!
- The parwal / potala can be halved or even quartered for frying. I have just made slits all over the parwals.
- Whisk the curd (yogurt) very well using a hand whisk which results in a smooth and creamy texture.
- Adjust the consistency of the raita as desired as some likes thick, and some others like it thin.