Name: Potol’er Dorma (spicy stuffed parwal curry) recipe by Runa Ganguly at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Potol/parwal 500 gms; Prawns deshelled and cleaned 250 gms; 2 onions chopped; 2 tablespoon ginger garlic paste; 2 slit green chillies; 8-10 peanuts; 8-10 raisins; salt to taste; 1.5 teaspoon sugar; 1 large potato boiled, deskined and mashed; 1/2 inch cinnamon stick; 2-3 cloves; 3-4 green cardamom pods; oil to deep fry+2 tablespoon; water as needed; 150 gm thin coconut milk; 1 teaspoon turmeric powder; 1.5 teaspoon red chilli powder

ABOUT Potol’er Dorma (spicy stuffed parwal curry) RECIPE

Potoler Dorma or Stuffed Parwal is a Bengali delicacy. This is considered as a heritage dish of Bengal. Crunchy and spicy within, these juicy potols are a tender,melt-in-the mouth treat to be relished with rice or Indian flat breads

Ingredients Serving: 4

Potol/parwal 500 gms
Prawns deshelled and cleaned 250 gms
2 onions chopped
2 tablespoon ginger garlic paste
2 slit green chillies
8-10 peanuts
8-10 raisins
salt to taste
1.5 teaspoon sugar
1 large potato boiled, deskined and mashed
1/2 inch cinnamon stick
2-3 cloves
3-4 green cardamom pods
oil to deep fry+2 tablespoon
water as needed
150 gm thin coconut milk
1 teaspoon turmeric powder
1.5 teaspoon red chilli powder

Instructions

deskin the potols in layer leaving a few strands of skin on them if desired
scoop the flesh and seeds and discard them
make a deep cut in them without cutting them in pieces
cut the peanuts and raisins into smaller pieces
heat 2 tablespoon oil in a pan and sauté the onions till translucent
add ginger-garlic paste, sugar,salt & turmeric powder and mix
Thereafter add prawns and sauté till they become tender.(drizzle a few drops of water to avoid the spices from burning)
add the potato mash, small pieces of peanuts and raisins
Fry on low flame till they mix well, add green chilies and switch off the gas.
after the mixture cools a bit, make small portions out of the stuffing and fill them inside of the potol. reserve 3-4 tablespoons of mixture for the gravy
add enough oil to deep fry the potols in a wok until golden brown. keep aside
Next in the wok, add garam masala, add the coconut milk and the remaining onion and ginger paste and bring the mix to boil
Add sugar, salt to taste,a pinch of red chilli powder and add the potol
Let it boil for 15 minutes or till the required consistency is reached
serve warm with steamed rice or chapatis

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