Potol er Dolma/Stuffed Pointed Gourds with Prawns | How to make Potol er Dolma/Stuffed Pointed Gourds with Prawns

By Chandrima Sarkar  |  15th Jul 2016  |  
4.5 from 2 reviews Rate It!
  • Potol er Dolma/Stuffed Pointed Gourds with Prawns, How to make Potol er Dolma/Stuffed Pointed Gourds with Prawns
Potol er Dolma/Stuffed Pointed Gourds with Prawnsby Chandrima Sarkar
  • Prep Time

    40

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

112

2

Video for key ingredients

  • How to make Coconut Milk

About Potol er Dolma/Stuffed Pointed Gourds with Prawns Recipe

‘Potol er Dolma’ is an age old Bengali delicacy. Some people make the vegetarian version by filling the pointed gourds/parwal with potato or paneer stuffing. And some just use the fish mixture, keema or prawn-potato mixture as filling. Nevertheless to say different variations of Potol er Dolma has their own unique taste. After my marriage I got a chance to taste this version of Potol er Dolma, made with a filling of prawn-potato and other ingredients, later cooked in a coconut milk based curry, this is somehow the best version of Dolma I’ve tasted so far. I've learnt this from my mother-in-law, this recipe belongs to her.

Potol er Dolma/Stuffed Pointed Gourds with Prawns is an authentic dish which is perfect to serve on all occasions. The Potol er Dolma/Stuffed Pointed Gourds with Prawns is delicious and has an amazing aroma. Potol er Dolma/Stuffed Pointed Gourds with Prawns by Chandrima Sarkar will help you to prepare the perfect Potol er Dolma/Stuffed Pointed Gourds with Prawns in your kitchen at home. Potol er Dolma/Stuffed Pointed Gourds with Prawns needs 40 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Potol er Dolma/Stuffed Pointed Gourds with Prawns. This makes it easy to learn how to make the delicious Potol er Dolma/Stuffed Pointed Gourds with Prawns. In case you have any questions on how to make the Potol er Dolma/Stuffed Pointed Gourds with Prawns you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Chandrima Sarkar. Potol er Dolma/Stuffed Pointed Gourds with Prawns will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Potol er Dolma/Stuffed Pointed Gourds with Prawns

Ingredients to make Potol er Dolma/Stuffed Pointed Gourds with Prawns

  • Parwal/Pointed Gourd- 10
  • Prawn small sized ( I used small bagda)- 250g net weight without shells and heads
  • potato- 2 medium sized (wash, peel and grated) and 1 more big sized potato peeled and cut into cubes. Wash and keep aside.
  • tomato- 2 medium size pureed or use 5 tbsp of store brought tomato puree
  • onion paste of 1 medium sized onion
  • ginger paste- 1 tbsp
  • Slit green chillies- 3-4
  • Black pepper powder- 2 tsp
  • sugar
  • cumin seeds- ½ tsp
  • cumin powder- 1 1/2 tbsp
  • Kashmiri mirch powder- 2 tsp
  • turmeric Powder
  • salt
  • coconut milk- 1 cup
  • Grated coconut- ½ cup
  • Green cardamom – 3 (roughly crushed)
  • cinnamon – 1″ (two pieces)
  • clove – 3-4
  • bay leaf- 1
  • Dry red chilli- 1
  • Garam masala powder- 1/2 tsp
  • Ghee/clarified butter- 1 tsp
  • Vegetablle oil/mustard oil

How to make Potol er Dolma/Stuffed Pointed Gourds with Prawns

  1. How to scoop and clean the Pointed Gourds/Parwal:
  2. Cut small portions off from both the ends of pointed gourds. Scrape the skin very lightly using the reverse side of the knife. Wash the pointed gourds after scraping off the skin. Keep aside.
  3. With the handle of a metal spoon, scoop out the seeds of pointed gourds from inside. Care should be taken not to break them. Add the seeds in a mixer/grinder and grind until a coarse, thick paste forms. Keep aside.
  4. Heat 1/4 cup oil in a deep frying pan. Fry the pointed gourds until they start to turn brown in colour. Remove and keep aside.
  5. Making of the stuffing:
  6. Rub 1/2 tsp salt and 1/2 tsp of turmeric powder on the fresh prawns. Heat 1/4 cup oil in a deep frying pan (nonstick preferably). Fry the prawns for 2-3 minutes. Remove and keep aside.
  7. Add 1 tsp cumin powder, stir in the oil for a minute. Next to add grated potato. Stir fry for 4-5 minutes. Now add ¾ tsp black peppercorn powder, 1 tsp kashmiri mirch powder and salt.
  8. Keep stirring and frying until the potatoes are done. Feel free to add some more oil at this stage, if needed. The stuffing should be sticky and semi dry. Cook this on medium heat.
  9. Next to add 1 tsp of sugar, grated coconut, seeds paste of pointed gourds, fried prawns and ¼ tsp of garam masala powder. Mix and cook for another 2-3 minutes more before removing from heat. Let the filling cool a bit.
  10. Stuffing the Pointed Gourds:
  11. Fill the pointed gourds with the stuffing mixture by using your fingers. Keep them aside.
  12. Preparing the Curry:
  13. Heat 4-5 tbsp oil again. Fry the cubed potatoes, let them turn golden brown in colour, remove and keep aside.
  14. Temper with cumin seeds, green cardamoms, cinnamon, cloves, bay leaf and dry red chilli. Add the onion paste sauté until light brown in colour.
  15. Next to add ginger paste, tomato puree, green chillies, ½ tsp turmeric powder, 1 tsp kashmiri mirch powder, 1/2 tsp black pepper powder, 1 tsp cumin powder and salt. Mix and fry this on medium heat, until the masala starts leaving oil.
  16. Add coconut milk and fried potatoes. Mix and cook on low flame until the potatoes are done. The curry should be thick. If you want semi thick curry, you can add some water.
  17. Add 1 tbsp of sugar and 1/4 tsp of garam masala powder, cook for another 2-3 minutes more. Now add all the stuffed pointed gourds and ghee.
  18. Drop all the pointed gourds gently in the curry, just give them a steady and slow stir. Cook uncovered for 3-4 minutes. Remove from heat and transfer this dish to a serving bowl.
  19. Your ‘Potol er Dolma’ is ready. Serve hot with steamed rice.

Reviews for Potol er Dolma/Stuffed Pointed Gourds with Prawns (2)

Sujata Limbu2 years ago

Prawn and potol 2 of my favourite ingredients cooked together! This sounds heavenly :)
Reply

Bindiya Sharma2 years ago

a humble vegetable taken to such delicious heights!
Reply

Cooked it ? Share your Photo