POTOL DORMA RECIPE

Potol Dorma is a delicious Bengali dish made with pointed gourd stuffed with a flavorful filling. Here’s a traditional recipe for Potol Dorma:

Ingredients:

• 6-8 pointed gourds (potol/parwal)
• 2 medium-sized onions, finely chopped
• 2 medium-sized potatoes, boiled and mashed
• 1/2 cup grated coconut
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• Sugar to taste
• Mustard oil for cooking
• Fresh coriander leaves for garnish

For the gravy:

• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• Sugar to taste
• Mustard oil for cooking
• Fresh coriander leaves for garnish
  

  Instructions:

  1. Wash the pointed gourds (potol/parwal) and scrape off the rough outer skin. Slit them vertically, keeping one end intact. Remove the seeds carefully without breaking the gourds. Rinse them well and set aside.
  2. In a mixing bowl, combine the chopped onions, mashed potatoes, grated coconut, ginger-garlic paste, green chilies, cumin powder, coriander powder, turmeric powder, garam masala powder, salt, and sugar. Mix everything well to form a uniform stuffing mixture.
  3. Stuff each pointed gourd with the prepared stuffing mixture. Ensure that the gourds are evenly stuffed but not too tightly.
  4. Heat mustard oil in a pan. Once hot, gently place the stuffed pointed gourds in the pan. Fry them over medium heat until they turn golden brown on all sides. Remove from the pan and set aside.
  5. In the same pan, add more mustard oil if needed. Add the chopped onions and sauté until golden brown.
  6. Add ginger-garlic paste and sauté until the raw smell disappears.
  7. Add the chopped tomatoes and cook until they turn mushy and the oil starts to separate.
  8. Add turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder, salt, and sugar. Mix well and cook for a couple of minutes.
  9. Add water to achieve the desired consistency for the gravy. Bring it to a gentle boil.
  10. Gently add the fried stuffed pointed gourds to the gravy. Cover and simmer for 10-15 minutes, or until the gourds are cooked through and the gravy thickens.
  11. Garnish with fresh coriander leaves.
  12. Serve hot with steamed rice or chapatis.

  Enjoy your delicious Potol Dorma!