Dopiaza is a type of Indian curry where dish is cooked with lots of onions. Dopiaza is made with lamb, chicken or fish. Dopiaza means "two onions," and indicates that onions are added at two times during cooking. I try dopiaza with parwal which is very popular among Bengali community.
Ingredients :
Parwal (Pointed Gourd ) : 8 pieces
Potato : 3 (medium)
Onion : 3 (medium) (1 onion cut sliced another 2 make a paste)
Ginger paste : 1 tsp.
Garlic Paste : 11/2 tsp.
Tomato : 1 (medium)
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 1 tsp.
Coriander Powder : 1/2 tsp.
Garam Masala Powder : 1/2 tsp.
Cumin seeds : 1 tsp.
Bay leave : 1
Sugar : 1 tsp.
Salt to taste
Method :
Peel the Parwals slit the top and bottom of them. Potatoes are peeled and cut in chunks. Boil the potatoes.
Heat the oil in a kadai, add sliced onion, fry until golden brown. Keep aside.
In the same oil, fry parwals until they are brown in colour.Remove the parwal from the oil.
Now add cumin seeds and bay leaves, once they start sizzling add onion paste, saute for 5 mins.
Then add ginger-garlic paste, tomato and cook for 5 mins. When tomatoes are smashy then add turmeric powder,
kashmiri red chilli powder, coriander powder, salt and sugar, Stir all of these thoroughly.
Add the fried parwal, potatoes to the mixture and pour 1 cup of hot water over the mixture. Cover the lid of the pan.
Remove the pan when the parwals are cooked. Now sprikle Fried Onion (Beresta) On it.
Serve with rotis or hot rice to which a spoonfull of ghee, garam masala powder should be added.
Ingredients :
Parwal (Pointed Gourd ) : 8 pieces
Potato : 3 (medium)
Onion : 3 (medium) (1 onion cut sliced another 2 make a paste)
Ginger paste : 1 tsp.
Garlic Paste : 11/2 tsp.
Tomato : 1 (medium)
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 1 tsp.
Coriander Powder : 1/2 tsp.
Garam Masala Powder : 1/2 tsp.
Cumin seeds : 1 tsp.
Bay leave : 1
Sugar : 1 tsp.
Salt to taste
Method :
Peel the Parwals slit the top and bottom of them. Potatoes are peeled and cut in chunks. Boil the potatoes.
Heat the oil in a kadai, add sliced onion, fry until golden brown. Keep aside.
In the same oil, fry parwals until they are brown in colour.Remove the parwal from the oil.
Now add cumin seeds and bay leaves, once they start sizzling add onion paste, saute for 5 mins.
Then add ginger-garlic paste, tomato and cook for 5 mins. When tomatoes are smashy then add turmeric powder,
kashmiri red chilli powder, coriander powder, salt and sugar, Stir all of these thoroughly.
Add the fried parwal, potatoes to the mixture and pour 1 cup of hot water over the mixture. Cover the lid of the pan.
Remove the pan when the parwals are cooked. Now sprikle Fried Onion (Beresta) On it.
Serve with rotis or hot rice to which a spoonfull of ghee, garam masala powder should be added.
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