Potal er Dorma or stuffed pointed gourd is a very traditional Bengali Recipe where Patol or Parwal or Pointed Gourd is stuffed with fish, meat or for its vegetarian version, with paneer or cottage cheese. People use prepared lentil paste too as a stuffing. This dish can be used as an appetizer or as a curry dish. I made it as a curry but with a thick gravy made out of curd and other masalas. This dish is known as 'Pur Bhora Doi Patol' too. With 'Poila Baishakh' or Bengali New Year just round the corner, it is the ideal time to have this all time favorite 'Patol er Dorma' .
Scrape the body of the patols, cut both the top of the sides and scoop out the seeds from one side. This should be done very carefully so that the pointed gourd case remains intact.
Sprinkle some salt and turmeric and fry the Patols well.
To make the stuffing, fry the chopped onion with chopped green chilli till golden brown, then add the tomatoes and fry till they are mashed.
Add the scraped inner portion of the patol and fry till oil come out. Now add the crumbled paneer and mix well. Add some soaked raisin or kishmish and fry till the mixture is completely dry.
Your stuffing is ready. Adjust the salt and sugar. The stuffing should have a sweet note, so adjust the sugar accordingly.
Cool the mixture and stuff the parwal cases with this stuffing.
To make the gravy, fry the onion paste, after some time add ginger and garlic paste.
Add kashmiri chilli powder, garam masala powder, turmeric powder mixed in 1/2 cup water and fry well till water evaporates and oil comes out.
Add the beaten curd with some water with bit of salt and sugar.
When it comes to a boil, add the stuffed pointed gourd and lower the heat. Cook it on slow heat till the gravy thickens and patol is cooked through.
Adjust the seasoning and remove from heat. Serve with plain rice.
Sending this entry to the event 'Poila Baishakh with Veg - Bengali Dishes' organised by 'Kolkata Food Bloggers'.
Ingredients
- Patol / Pointed Gourd - 10
- Home made Paneer - 1 cup, grated
- Onion - 1, chopped
- Tomato - 1,
- Green Chilli - 2
- Kishmish / raisin - 1-2 tbsp
- Onion Paste - 1 tbsp
- Ginger Garlic Paste - 1 tsp
- Kashmiri chilli powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Curd - 3 tbsp
- Salt, Sugar, Turmeric - as required
Scrape the body of the patols, cut both the top of the sides and scoop out the seeds from one side. This should be done very carefully so that the pointed gourd case remains intact.
Sprinkle some salt and turmeric and fry the Patols well.
To make the stuffing, fry the chopped onion with chopped green chilli till golden brown, then add the tomatoes and fry till they are mashed.
Add the scraped inner portion of the patol and fry till oil come out. Now add the crumbled paneer and mix well. Add some soaked raisin or kishmish and fry till the mixture is completely dry.
Your stuffing is ready. Adjust the salt and sugar. The stuffing should have a sweet note, so adjust the sugar accordingly.
Cool the mixture and stuff the parwal cases with this stuffing.
To make the gravy, fry the onion paste, after some time add ginger and garlic paste.
Add kashmiri chilli powder, garam masala powder, turmeric powder mixed in 1/2 cup water and fry well till water evaporates and oil comes out.
Add the beaten curd with some water with bit of salt and sugar.
When it comes to a boil, add the stuffed pointed gourd and lower the heat. Cook it on slow heat till the gravy thickens and patol is cooked through.
Adjust the seasoning and remove from heat. Serve with plain rice.
Sending this entry to the event 'Poila Baishakh with Veg - Bengali Dishes' organised by 'Kolkata Food Bloggers'.
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