Potoler dorma | Bengali Potol Recipe | Pointed Gourd Curry | Food yumaroma

Today we will make a very interesting Bengali cuisine with pointed gourd(Potol in Bengali).
Dorma means stuffed vegetable and is usually made with fish/prawn. But here we make a vegetarian dish with Potol.
Have a look at the whole video for the full recipe. Enjoy!

Potol Dorma | Pointed Gourd Dorma

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Ingredients and recipe

Serves 6
* Pointed Gourd(Parwal, Potol)(12)

--For the mix to stuff inside Potol/gourd
* The flesh and seeds of potol scooped out
* Paneer (Cheese, Fonir, Chhena)(250gm)
* Onion (half or 1)
* Ginger (15g)
* Garlic (4 cloves)
* Raisin(Kismis) as required
* Water as required
* Oil (mustard or sunflower)
* Red chilli powder - 1 tsp
* Turmeric powder - 1 tsp
* Salt as required
* Sugar - 1/2 tsp

--For the gravy
* Onion (3)
* Tomato (2)
* Chilli (4)
* Ginger (medium size)
* Garlic (5 cloves)
* Oil (mustard or sunflower)
* Salt as required
* Sugar - 1/2 tsp
* Cashew nuts powdered - 10-15
* Red chilli powder - 1 tsp
* Turmeric powder - 1/2 tsp
* Cumin seeds - 1 tsp
* Mustard seeds - 1 tsp
* Corriander powder - 1 tsp
* Garam masala - a pinch
* Water as required


Instruction.

--Prepare the potol(pointed gourd)

Take pointed gourd (potol), scratch off the skin slightly and wash.
Cut one side of the pointed gourd (potol) like an opening and scoop out the flesh and seeds
from inside and keep it in a separate bowl.

--Prepare the mix to stuff inside the clean potol.

step 1 - Take the scooped stuff(flesh and seeds) from the gourd (potol), add chopped ginger, chopped garlic, chopped onion
and also add a little water and make a smooth paste in the mixer.

step 2 - Take a kadai(pan), after the pan is hot, pour oil.
Once oil is heated, add the paste from 'step 1' into it.
Add salt for taste and then a bit sugar.
Then add scrambled paneer into it.
Add red chilli powder and turmeric powder and saute well.
Once the spices are a bit cooked, mix the scrambled paneer with the spices.
Add enough salt.

Once the mixture is well cooked, add raisins and set it aside to cool.


--Prepare the stuffed gourd (stuffed potol)

Step 1 - Once the mixture cools down, we can start stuffing the potol with it.
Then we can tie a cotton thread around the stuffed gourds to prevent the mix
from coming out while cooking. You can also use tooth pricks to lock the cuts on the gourds.

Step 2 - cook the stuffed gourds in oil.
Cook all the gourds/potols in oil.
Close the kadai with a lid and check time to time.
open the lid and flip the gourds 2 - 3 times to get all the sides equally fried/cooked.
Once gourds are cooked we can set it aside in a plate.

--Pepare the gravy

step 1 - add cashew nuts into the mixer jar and make a powder.
step 2 - once the kadai is hot, pour oil
add cumin seeds, mustard seeds, chopped ginger and when the mustard seeds pop,
add chopped garlic, chopped chilli and mix well.
add chopped onion once ginger garlic turns golden brown,
cook till the onion turns light brown.
add turmeric powder,red chilli powder, corriander powder and mix well.
add chopped tomatoes, cashew nut powder and mix well.
add sufficient water for gravy and finally add fried stuffed gourds in it.

step 3 - dip the gourds into the gravy and cook for a few mintues.
add a pinch of garam masala powder a few minutes before its ready.

Can be served with rice, roti and parantha. Before serving you can easily remove the cotton thread from the potol/gourd.
Enjoy!!

Music credits: Summer - Bensound

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