Doi Potol (Pointed gourd with yoghurt)

In the summer months, curd or doi plays a vital role in the lives of Bengali's . Misti doi , 
a sweetened milk dessert, serves as a palatable antacid. Earlier, it was the only outside item that a Bengali housewife would allow being bought from a Bengali sweet shop in her locality. Before the sweet shops multiplied in every few feet of available space in every locality,  natural 
yoghurt / curd / doi was set at home and eaten not only at the end of a meal but also used as an ingredient in Bangla cooking to prepare numerous main course dishes. Even today, doi or yogurt is not eaten at night by many because of its cooling properties and for fear of catching a cold. Curd is used in vegetarian as well as non-vegetarian dishes like doi maach, doi mutton , doi potol or 
doi begun to name a few. 
This dish is my late father -in -laws favourite and I always like to cook it for my family and relatives.

Doi Potoler kalia :

Ingredients :

Potol (Wax gourd)                                     8

Doi (Yoghurt)                                           1/2 cup

Onion Paste                                              3 tbsp

Ginger Paste                                             1 tbsp

Garlic paste                                              1 tbsp

Bay Leaves                                              2

Red Chilly Powder                                   1 tsp

Garam Masala Whole                              1 tsp

Vegetable Oil                                            as per need

Sugar                                                       2 tsp

Salt                                                          as per taste

Turmeric Powder                                     as per need

Doi Potol

Method :

Peel and put one slit on each potol. Do not make pieces but just trim off the edges.

Coat each potol with a little turmeric and salt.

Take 1 inch cinnamon, 2 small cardamoms,and 2 cloves and crush them.

Heat oil in a wok and deep fry the vegetable. Remove to a dish.

In the same oil, add the bay leaf and crushed garam masala. Saute a bit and add 2 tsp sugar.

Add onion, ginger , garlic and saute very well till oil separates.

Now in a bowl beat the yoghurt very well and add it to the wok. Keep stirring so that the doi doesnt curdle.

Add the other ingredients and saute very well.

Add 1/4 th cup of water and mix.

When the water comes to a boil add the potol. Let it simmer.

When the gravy thickens, put the flame off and remove to a serving dish. Serve hot.