Name: Potoler Dolma (Stuffed Parwal / Pointed Gourd -= Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 8-10 Parwal (Pointed Gourd); Stuffing -; 2 cups prawns, shelled & deveined; salt to taste; 1/2 tsp. garam masala powder; handful of coriander leaves, chopped; 2 green chilies, chopped; atta / maida dough (Whole wheat flour / Plain flour); Tempering -; 1 tsp. cumin seeds; 2-3 green cardamoms; 4-5 cloves; 1" cinnamon stick; Gravy -; 3-4 tbsp. mustard oil; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tomato, chopped; 1 tbsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; salt to taste; 1 tsp. ghee (opt); coriander leaves to garnish

ABOUT Potoler Dolma (Stuffed Parwal / Pointed Gourd -= Bengali Style) RECIPE

This is an authentic Bengali Stuffed Parwal in Gravy. Generally the stuffing is of keema (Mutton mince). But it also tastes awesome with some prawn stuffing. This is just what I did. For a vegetarian version, try with paneer, sauteed peas, Banana Blossom or potatoes. This exotic delicacy is usually meant for some special occasions. Enjoy it with any form of rice or chapatis.

Ingredients Serving: 4

8-10 Parwal (Pointed Gourd)
Stuffing -
2 cups prawns, shelled & deveined
salt to taste
1/2 tsp. garam masala powder
handful of coriander leaves, chopped
2 green chilies, chopped
atta / maida dough (Whole wheat flour / Plain flour)
Tempering -
1 tsp. cumin seeds
2-3 green cardamoms
4-5 cloves
1" cinnamon stick
Gravy -
3-4 tbsp. mustard oil
1 onion, chopped
1 tsp. ginger-garlic paste
1 tomato, chopped
1 tbsp. coriander-cumin powder
1/2 tsp. garam masala powder
1/2 tsp. turmeric powder
1 tsp. red chili powder
salt to taste
1 tsp. ghee (opt)
coriander leaves to garnish

Instructions

Grind the onion, ginger-garlic paste, tomatoes and the powdered spices with a little water to a smooth paste. Keep aside.
Marinate the prawns with a pinch of salt & turmeric powder for 5-10 minutes. Heat 1 tsp. oil in a non-stick pan and saute the prawns for 2-3 minutes on a low flame till slightly brown in colour.
Set aside to cool and then coarsely pulse it without any water.
In a bowl, mix together ground prawns, pinch of salt, green chilies, coriander leaves and garam masala powder.
Scrape the parwals as shown and make a cut on one end. Scoop out the pith and the seeds carefully with the help of a small spoon or knife.
Heat 1 tbsp. oil and fry the parwals till light brown.
Carefully fill the prawn stuffing inside the parwals.
Seal with the atta dough.
Heat remaining oil in a pan and temper with cumin seeds, cinnamon, cardamoms and cloves. Add the spice paste and saute till the oil separates.
Gently drop the stuffed parwals, salt, 2 cups water and......
Cover and cook on a low flame, covered. At intervals, keep spooning the gravy over the parwals. when done, add ghee and mix.
Garnish and serve with either rice or chapattis.

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