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Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day! - rita-bose-cooking

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12 May, 2013

Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day!

12 May, 2013

Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day!

Potoler Dolma/Stuffed pointed gourd is nothing but stuffed potol in an onion-ginger-garlic-tomato gravy. This is a very delicious and traditional Bengali dish. However,did you know that Dolma is actually Portuguese and is Bengali only because of the addition of potol in it? Even, I was surprised. This Mother's Day, I decided that I have to make something special for my dear mother,which is also one of her favourite dish..So, I had to make this! It takes some time to prepare this dish but turns out to be worth spending at the end..  So just try it out and I hope you all will like this dish! Happy Mother's Day!! (And don't forget to comment or subscribe! Njoy!)

Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day!
Ingredients:
Potol (pointed gourd)/Parwal - 5-6(long and slender)
For stuffing:
Mutton keema/mince - 200 gms
Onion -1(chopped)
Ginger - 1" piece
Garlic - 4-4 cloves
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Jeera/cumin powder - 1/2 tsp
Salt and sugar to taste 
Garam masala powder - 1 tsp
For gravy:
Onion - 1 ( made into a paste)
Tomato - 1(chopped)
Ginger garlic paste - 1 tsp
Turmeric powder - 1 tsp 
Red chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Bay leaf - 2-3
Whole cardamom - 2-3
Oil - 2-3 tbsp
Salt and sugar to taste
Ghee/Clarified butter - 1 tbsp

Method:

  1. For scraping and scooping: Wash the pointed gourd/potol and scrape the skin very lightly and carefully.Now cut one of the ends of the potol in a circular disc (a bit big enough so that the end of the spoon can be inserted).Half boil the pointed gourds,cool and then scoop the seeds from inside. Rub the potols with salt and leave for few minutes. 
  2. For making the stuffing: Heat some oil in a pan and add the chopped onions. to it add the ginger garlic paste. When the raw smell goes off , add the spices and the ground meat/keema. To it add salt, sugar - saute for a few minutes on low flame till done and add garam masala powder. Take it out from the flame and cool at room temperature.( For veg stuffing you can use coconut or crumbled paneer with raisins, broken cashews, boiled potatoes seasoned with cumin, red chilli powder, garam masala powder salt and sugar. Shrimps can also be used as stuffing and they taste really awesome. To the fried shrimps add onion, grated coconut, garam masala, cumin pow. ginger and seasoning.)
  3. Next, add oil in a pan and fry the pointed gourds till they turn brown in colour. Take it out and cool at room temperature.
  4. Stuff the potols with the stuffing up to its neck and seal with the cut round pieces as lids.
  5. At this point, you may batter fry the stuffed potols and serve as an appetizer.
  6. For the gravy: Heat some oil in a pan, add cardamom and bay leaves,saute. Add onion paste, ginger garlic paste and stir for a few minutes. Combine the chopped tomatoes, and mix the turmeric, red chilli and cumin powder, garam masala powder and stir well. Adjust seasoning and add little water. Put the stuffed potols and simmer on low heat till the gravy thickens. Garnish with ghee/clarified butter.
  7. Serve potoler dolma/ stuffed pointed gourd with steamed rice or pulao.
Keema/Ground meat stuffing
Scraping, scooping and stuffing the pointed gourds
Preparing the gravy



18 comments

  1. Wow!!! Very very interesting. Ok, I cook this veg for my other half for gourd is a very good remedy for diabetes. We have this veg sold almost anywhere. Will buy and try your awesome curry.

    ReplyDelete
  2. i love stuffed parval, but i take it out skin, dont like it with it. you did it nice.

    ReplyDelete
  3. happy mothers day.. Pointed gourd looks great

    ReplyDelete
  4. yummy recipe dear......... Loved the keema stuffing........

    ReplyDelete
  5. Lovely lovely stuffing...very yummy and delicious

    ReplyDelete
  6. Healthy and delicious recipe.I love the stuffing part so much :-)

    ReplyDelete
  7. healthy and lovely post for mothers day

    ReplyDelete
  8. Wow.. Lovely post.. Looks delicious.. Thanks for sharing Rita :-)

    ReplyDelete
  9. i dont like this veggie dear.. but like your preparation :)

    ReplyDelete
  10. Hi Rita, very interesting recipe. The filling and grave look so appetizing.

    Have a great week ahead,regards.

    ReplyDelete
  11. very new to me...lot of work but you have done it very neatly..keep going...

    ReplyDelete
  12. Healthy and yummy recipe...looks superb!!!

    ReplyDelete
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    ReplyDelete
  14. Mouthwatering dolma with minced mutton. Amra macher pur ba chingri mach diyeo kori. But yours looks totally fabulous!

    today's post:
    http://sanolisrecipies.blogspot.in/2013/05/250th-post-eggless-chocolate-sponge.html

    ReplyDelete

Thanks for your message

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