Doi Potol / Dahi Parwal / Curd Parwal / Pointed Gourd In Yogurt Gravy

Ingredients :

1. Potol / Parwal /  Pointed Gourd  - 10
2. Onion - 2
3. Garlic -5 cloves ( peeled and then paste 1 tea spoon )
4. Ripe tomato - half pieces ( finely chopped ) ( I am using this recipe ripe tomato but it is absolutely  optional ingredients )
5. Cumin powder - 1 table spoon
6. Coriander powder - 1 table spoon
7. Dry red chili powder - 1 table spoon
8. Kashmiri dry red chili powder - 1 table spoon
9. Garam masala powder - 1 tea spoon
10. Ginger paste - 1 table spoon
11. Curd / dahi - 1 cup ( whisk and beaten )
12. Salt to taste
13. Turmeric Powder - 1 tea spoon
14. Sugar - 1/2 tea spoon ( optional )
15. Oil As Required
16. Whole Cumin seeds - 1/2 tea spoon
17. Bay Leaf  - 2 pieces
18. Water As required

Methods :

1. Cut and remove  potol / parwal  to the   both sides  and  end of the part .
2. Scraped and  peel to  the potol / parwal  and  few from part .
3. Cut and remove of  end of the part and give one slit .
4. Peel to  the  onion  and cut into finely slices .
5. Take  a wok . Add oil into the wok . When oil is hot .
6. Then add potol / parwal  and fry till golden brown . Do not over fry .
7. When it is done . Then take out from the oil .
8. Same oil into  the wok , now add bay leaf  and whole cumin seeds . Stir for few seconds .
9. When oil is splutter . Oil is ready for the cooking .
10. Then add finely slices onion fry till light brown and raw smell goes off .
11. Then add salt to taste , turmeric powder , sugar and  finely chopped ripe tomato . Fry for 1 minutes .
12. Next add  cumin powder , coriander powder , dry red chili powder , kashmiri dry red chili powder , ginger paste , garlic paste  and add whisk curd / dahi . Mix it very well .
13. Fry until to the masala  become  separate from the oil .
14. When this process is done . Then add fried potol / parwal  and garam masala powder . Mix it very well .
15. Then add 1 cup of water . Mix well . ( if you need add enough water so add  it   ) .
16. Cook for 10 minutes . Cover the wok .
17. After 10 minutes open the cover .
18. When parwal / Potol are tender  and soft . All spices are cook . Gravy is thicken consistency .
19. Then switch off the flame .
20 Transfer to a serving bowl .
21. Serve hot .