Doi Potol (Dahi Parwal)

Always pick fresh and firm pointed gourds. Pick the tender ones or those that have a tough skin or too mature. Slit them lengthwise to allow the flavors to go into them while cooking. Make sure that the cuts or slits are evenly made.
To achieve the right texture and a nice crunchiness to the dish and enhance its taste, make sure you shallow-fry the pointed gourds till they turn golden brown in color and crispy on the outside. Make sure that you do not overcook them.
The curd plays an important role in the taste and texture of the dish. So, make sure you use fresh, creamy, and thick curd, preferably Greek curd, to make Doi Potol. This will render the right consistency. If the curd is too watery, it will result in a thin gravy. It is best to strain the curd using a muslin cloth.
To have the best results use whole spices, instead of the powdered variants of them, and temper them nicely in hot oil. This will add to the aroma of the dish and elevate its taste. You may alter the amount according to your preferred spice level.
I don't cook the dish on high heat. Let it simmer on low to medium heat. However, make sure you don not cook the dish for a long time since the pointed gourd is already fried and the curd gets cooked very quickly. Just make sure the flavor is perfectly infused for rendering a balanced and rich taste.