Name: Stuffed pointed gourd or potoler dolma recipe by Simantini Sanyal chaudhuri at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5
Ingredients: Potol 5/6; Grated coconut 1 cup; Boiled potatoes (2 medium sized); Green chilies 5; Turmeric powder 3 tsp; Asafoetida a pinch of; Cumin powder 3 tsp; Coriander powder 2 tsp; Cumin seed 1 tsp; Bay leef 2/3; Whole garam masala (1 cinnamon stick, 2 cardamoms, 2 cloves); 2 dry red chilies; Tomato 1 medium; Kashmiri red chili powder 2 tsp; Garam masala powder 1 tsp; Salt to taste; Cashews paste 2 tsp; Oil 2 tsp; Ghee 1 tsp; Sugar 1/2 tsp; Raisins 2/3 tsp; Grated coconut and slit chillies for garnishing

ABOUT Stuffed pointed gourd or potoler dolma RECIPE

A signature dish of Bengal where pointed gourd or potol is stuffed first with fish, paneer, potato, coconut etc. I have used grated coconut and potato.

Ingredients Serving: 5

Potol 5/6
Grated coconut 1 cup
Boiled potatoes (2 medium sized)
Green chilies 5
Turmeric powder 3 tsp
Asafoetida a pinch of
Cumin powder 3 tsp
Coriander powder 2 tsp
Cumin seed 1 tsp
Bay leef 2/3
Whole garam masala (1 cinnamon stick, 2 cardamoms, 2 cloves)
2 dry red chilies
Tomato 1 medium
Kashmiri red chili powder 2 tsp
Garam masala powder 1 tsp
Salt to taste
Cashews paste 2 tsp
Oil 2 tsp
Ghee 1 tsp
Sugar 1/2 tsp
Raisins 2/3 tsp
Grated coconut and slit chillies for garnishing

Instructions

After washing the pointed gourd, scrape the skin of the gourd with a knife and after that cut one tip a little big, then with the edge of a spoon scoop out the seeds properly.
In a pan add oil and with a pinch of salt, fry them.
In the same pan add whole jeera seeds, asafoetida, grated coconut, chopped green chilies, turmeric powder, salt and mix gently. Fry on a low flame, after 2 to 3 minutes add boiled potatoes and mix with coconut. Cook on a medium flame.
Let the stuffing cool and then stuff the pointed gourds.
In a fresh kadai add ghee and then add bay leaf, whole cumin seeds, dry red chilies, whole garam masala and as the aroma comes out add tomato paste. Cook till the oil separates.
Add turmeric powder, cumin powder, coriander powder, kashmiri red chili powder, salt and mix well. Add a little water and then add the stuffed pointed gourds, let it boil and cook for 5 to 7 minutes. Add garam masala.
Transfer to a serving plate.
Garnish with slit chillies, raisins and grated coconut.

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