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Home / Recipes / Potol er Dolma/Stuffed Pointed Gourds with Prawns

Photo of Potol er Dolma/Stuffed Pointed Gourds with Prawns by Chandrima Sarkar at BetterButter
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Potol er Dolma/Stuffed Pointed Gourds with Prawns

Jul-15-2016
Chandrima Sarkar
40 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • West Bengal
  • Stir fry
  • Simmering
  • Frying
  • Gluten Free

Ingredients Serving: 5

  1. Parwal/Pointed Gourd- 10
  2. Prawn small sized ( I used small bagda)- 250g net weight without shells and heads
  3. potato- 2 medium sized (wash, peel and grated) and 1 more big sized potato peeled and cut into cubes. Wash and keep aside.
  4. tomato- 2 medium size pureed or use 5 tbsp of store brought tomato puree
  5. onion paste of 1 medium sized onion
  6. ginger paste- 1 tbsp
  7. Slit green chillies- 3-4
  8. Black pepper powder- 2 tsp
  9. sugar
  10. cumin seeds- ½ tsp
  11. cumin powder- 1 1/2 tbsp
  12. Kashmiri mirch powder- 2 tsp
  13. turmeric Powder
  14. salt
  15. coconut milk- 1 cup
  16. Grated coconut- ½ cup
  17. Green cardamom – 3 (roughly crushed)
  18. cinnamon – 1″ (two pieces)
  19. clove – 3-4
  20. Bay leaf- 1
  21. Dry red chilli- 1
  22. Garam masala powder- 1/2 tsp
  23. Ghee/Clarified Butter- 1 tsp
  24. Vegetablle oil/Mustard oil

Instructions

  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 (2)  

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Sujata Limbu
Jul-15-2016
Sujata Limbu   Jul-15-2016

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

Bindiya Sharma
Jul-15-2016
Bindiya Sharma   Jul-15-2016

a humble vegetable taken to such delicious heights!

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