Potoler Dolma (Stuffed Parwal/Pointed Gourd Bengali Style) Recipe

Cooking Directions

• STEP 1.Wash and peel the parwal, then make a lengthwise slit and remove the seeds.
• STEP 2.In a bowl, mix together grated coconut, paneer, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 3.Stuff the parwal with the mixture and secure the ends with toothpicks.
• STEP 4.Heat oil in a pan and fry the stuffed parwal until golden brown.
• STEP 5.In another pan, heat oil and add cumin seeds, bay leaf, and cinnamon stick. Then add chopped onions and sauté until golden brown.
• STEP 6.Add ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook for a minute.
• STEP 7.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 8.Add water and bring the gravy to a boil. Then add the fried parwal and simmer for 10-15 minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to remove the seeds from the parwal to create space for the stuffing.
• Frying the stuffed parwal before adding it to the gravy helps in retaining its shape and prevents it from getting mushy.
• Adjust the spice levels according to your taste preference.

Storage and Serving

• Potoler Dolma can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Potoler Dolma as a main course with steamed rice or Indian bread like roti or paratha.