Doodh Potol Recipe–Quick Bengali Recipe of Pointed Gourd (parwal) in milk–Niramish Ranna

Milk Parwal/ Dudh Potol/ দুধ পটল Ingredients 500 gm potol or parwal, Milk- 2 cup, Chillies-5/6, 1 tsp - turmeric, mustard paste - 2 tablespoon, Flour -1 tablespoon lightly blended in 1 cup water. 1 tsp - sugar or less if liked Salt to taste, 4 tbsp - mustard oil or vegetable oil How to Make Dudh Potol/ Milk Parwal Cut the ends off the potol and peel skin and slice in two pieces. Add salt and pinch of turmeric. Heat mustard oil and fry potol over low heat until lightly brown. Remove potol from pan with slotted spoon, draining as much oil as possible. In the same pan, add the chillies, mustard paste, and water and let it simmer. Add fried potols, milk, flour paste, sugar and salt to taste. Increase heat until it boils. Then, reduce heat and cook for about 20 mins. The dudh potol is ready when there is a thick gravy. Garnish with chillies and serve hot with Rice or Roti.