Dahi Potal

Potal / parwal is very common in oriya food. I normally make potal kurma, alu parwal masala or alu potal bhaja. But one day when googling i found this recipe in Suparna's Food Fascination. Its a bengali delicacy. In many ways oriya & bengali foods are similar, may be because of geographical proximity. I tried it out with little changes to suit our taste buds & it came out great.
Ingredients:

4 to 5 Potal/ Pointed gourd/ Parwal
¾ cup curd, whisked
½ tsp red chilli powder
½ tsp turmeric powder
3 tsp ginger garlic paste
2 bay leaves
1 tsp garam masala
Salt and sugar to taste
4 tbsp oil

Recipe:
Wash parwal. Peel the skin every 1/2" inch apart.Trim the edges. Make ½” slit at both ends (do not cut them into halves). Deep fry the parwal one by one and set it aside. Heat 1 tbsp oil in the Kadai add bay leaf, ginger garlic paste, turmeric powder, salt, chilli powder.
Keeping the flame low add curd, parwal, sugar and sprinkle some water cook uncovered for 5-6 minutes stirring occasionally. Add garam masala, mix so that the masala coats the vegetable evenly. Cook till done. Serve hot with rice or roti.

This is a very simple recipe, using very few ingredients & can be made within 15/20 minutes if u have everything in place.