Potoler Dolma/Stuffed Pointed Gourd (Traditional Bengali stuffed dish)
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 10 pieces Potol (Pointed Gourd)
- 350 ml Mustard oil for deep frying
For the stuffing
- 400 grams Rohu Fish (You may also use Katla Fish or Small prawns)
- 1 Onions finely chopped
- 2 tsp Ginger garlic paste
- 1 Tomato finely chopped
- 2 tsp Red Chili Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander powder
- 1 tsp Dry mango powder
- 1 tsp Garam masala Powder
- 1 pinch pinch Sugar optional
- Salt as per taste
For the gravy
- 2 tbsp Onion paste
- 1 tbsp Ginger and garlic paste
- 2 tbsp Curd
- 1 tbsp Poppy Seeds paste
- 0.5 tbsp Cashew Nut paste
- 0.5 tbsp Raisins paste
- 1 tsp Red Chili Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Coriander powder
- 1/2 tsp Garam masala Powder
- 2 Bay Leaf
- 2 tbsp tamato puree
- 1 pinch Sugar optional
- Salt to taste
Ingredients
For the stuffing
For the gravy
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Instructions
- Peel the washed and cleaned potol (Pointed Gourd) and cut off the tips from both ends.
- Scoop out the seeds from one end without breaking/damaging the other end - I use the handle of a teaspoon to do this.
- Rub a little salt on the inside and outside of the potols and keep them aside for 10 minutes.
- At first boil the fish /prawn with salt, turmeric powder and whole garam masala for 5 min
- Remove from heat and keep it to cool and debone the fish and mashed it well.
- Heat 2 tsp oil in a pan and fry the sliced onions till golden brown. Add chopped tomato and fry till tomatoes are soft and smooth.
- Add ginger garlic paste and all the dry masala except amchur powder and garam masla powder. Add the mashed fish/prawn.
- Once it cools down, fill the scooped out and potols with the stuffing – till the edge and packed tightly.
- Heat sufficient oil in a pan and deep fry the stuffed potol. Remove from heat.
- Heat 3 tsp. oil in a kadhai/wok. Add in the bay leaves, onion paste and ginger garlic paste. Fry very well.
- n a bowl mix the curd and popy seeds cashew nut paste and all dry masala except garam masala.
- Add tomato puree and above mix in kadai and fry till oil separate from edges. Add salt, sugar and water and let it
- After 2-3 minutes, add in the stuffed potols and let it simmer on low heat till gravy thickens.
- Add garam masala powder, stir and remove from heat.
- Served hot with plain rice