Name: Niramish Potoler Dolma (Stuffed Pointed Gourd Curry) recipe by Mousumi Manna at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: Potol or Pointed Gourd – 9; Mustard Oil – 4 tablespoon; For the stuffing: Paneer – 100 gram; Freshly grated Coconut – 3 table spoon; Cashews and raisins (cut into small pieces) -3 table spoon; Freshly cut coriander leaves - 2table spoon; Cumin powder -1 tea spoon; Red chilli powder -1 tea spoon; Chaat mashala - ¼ tea spoon; For the gravy: Kalojire / Nigella Seeds – ½ tsp; Yogurt – 100gram; Sugar -2 table spoon; Cumin Powder – 1 tea spoon; Turmeric Powder – 1 tea spoon; Shahi Garam mashala powder - 1 tea spoon; Poppy Seeds – 2 tea spoon; White mustard seeds - 2 tea spoon; Slit Gren Chilli – 4; Green chilli (minced) -3; Salt to taste

ABOUT Niramish Potoler Dolma (Stuffed Pointed Gourd Curry) RECIPE

Bengali cuisines are always full of variety.Each dish has both the veg and non veg version.Bengalis are fond of festival and they welcome each fastival with different types of foods.During Bengali New Year the Bengalis usually prefer traditional dishes combining veg,non veg,sweet dishes and one of it is Potoler Dolma or Stuffed Pointed Gourd.Different types of filling makes the dish heavenly with steamed rice.There can be two types of filling-veg and non veg which is filled into the empty belly of Parwal (Potol) or Pointed Gourd.

Ingredients Serving: 3

Potol or Pointed Gourd – 9
Mustard Oil – 4 tablespoon
For the stuffing: Paneer – 100 gram
Freshly grated Coconut – 3 table spoon
Cashews and raisins (cut into small pieces) -3 table spoon
Freshly cut coriander leaves - 2table spoon
Cumin powder -1 tea spoon
Red chilli powder -1 tea spoon
Chaat mashala - ¼ tea spoon
For the gravy: Kalojire / Nigella Seeds – ½ tsp
Yogurt – 100gram
Sugar -2 table spoon
Cumin Powder – 1 tea spoon
Turmeric Powder – 1 tea spoon
Shahi Garam mashala powder - 1 tea spoon
Poppy Seeds – 2 tea spoon
White mustard seeds - 2 tea spoon
Slit Gren Chilli – 4
Green chilli (minced) -3
Salt to taste

Instructions

In a bowl mix yogurt and sugar. Keep aside.
Wash the pointed gourd (potol) very well and pat them dry.Peel off the skin partially.
Cut both the pointed ends from each gourd.
Make a moderate hole at one side of each gourd.
Using back of the spoon scrape out the inner soft core from one side.Keep the other side sealed. Rub little salt to the pointed gourds and keep aside.
Heat oil to fry the pointed gourds.Fry them till golden in colour. Do not cover the wok; else the green colour of pointed gourd will disappear.
Meanwhile,make a smooth paste of poppyseed,white mustard seed and minced green chillis.
Now,take the pointed gourds out from oil and keep aside.Let them cool completely.
Crumble the panner and then mash with your hand till it turn smooth.
Add grated coconut,cashews-raisins,coriander leaves,cumin powder,red chilli powder,chaat mashala and salt to the paneer.
Take another frying pan,heat little oil and saute the stuffing till the raw smell goes away.Let the stuffing cool completely.
Now carefully stuff all the fried pointed gourds.Press the stuffing either with back of the spoon or with the fingers a little so that the stuffing does not come out while cooking in the gravy. Do not over stuff.
Now,heat oil in the wok where the pointed gourds been fried.Temper the oil with kalojeera or nigella seeds.When they start to sizzle add poppy seed,mustard seed and green chilli paste in the kadai.Sauté till oil separates.
Add beaten yogurt to it.
Next,add turmeric powder,cumin powder,shahi garam mashala and salt and mix well.Wait till the gravy boils.
Add in the fried stuffed parvals (pointed gourd), add little water, and let it boil, cover and cook for 5-6 minutes.
Finally,add slit green chillis.
Switch off the heat and serve with rice.

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