Yogurt 1/2 cup
Parwal 250 grams (Pointed Gourd)
Onion paste 1/2 cup
Oil 1/2 cup
Cloves 4-5
Green cardamom 3-4
Cinnamon 1-2
sugar to taste
Salt to taste
Turmeric powder 1/2 teaspoon
Red chili powder 1 teaspoon
Ginger-garlic paste 1 teaspoon

Wash the Potol/Parwal in a fresh water
Scrap all the Parwal vertically/ lengthwise leaving streaks of skin on alternate strokes
Chop off the Parwal pointed end at both side
Mix salt and turmeric and keep it side
Heat oil in a non stick pan or kadai
Fry the Parwal till little brown color
Transfer cooked Potol/Parwal in serving bowl and keep aside
now add Cloves, Cinnamon, Green cardamom stri it gently for good smell
add onion paste, Ginger-garlic paste and saute till the raw smell disappears
now add Red chilli powder, mix it well
add little sugar to taste and color for the grave
add salt to taste
add yogurt and slightly saute this mixture, simmer it for 3 minutes.
gravy is ready
now add all the Potol/Parwal one by one and mix it well with gravy
let it simmer for 5 minutes
Dahi Parwal is ready
Take it out in a serving bowl and serve it hot.