BetterButter App

Recipes, Food Community & Kitchenwares


For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Potoler Dolma (Stuffed Parwal / Pointed Gourd -= Bengali Style)

Photo of Potoler Dolma (Stuffed Parwal / Pointed Gourd -= Bengali Style) by Bethica Das at BetterButter

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

Bethica Das
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • West Bengal
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 8-10 Parwal (Pointed Gourd)
  2. Stuffing -
  3. 2 cups prawns, shelled & deveined
  4. salt to taste
  5. 1/2 tsp. garam masala powder
  6. handful of coriander leaves, chopped
  7. 2 green chilies, chopped
  8. atta / maida dough (Whole wheat flour / Plain flour)
  9. Tempering -
  10. 1 tsp. cumin seeds
  11. 2-3 green cardamoms
  12. 4-5 cloves
  13. 1" cinnamon stick
  14. Gravy -
  15. 3-4 tbsp. mustard oil
  16. 1 onion, chopped
  17. 1 tsp. ginger-garlic paste
  18. 1 tomato, chopped
  19. 1 tbsp. coriander-cumin powder
  20. 1/2 tsp. garam masala powder
  21. 1/2 tsp. turmeric powder
  22. 1 tsp. red chili powder
  23. salt to taste
  24. 1 tsp. ghee (opt)
  25. coriander leaves to garnish


  1. Grind the onion, ginger-garlic paste, tomatoes and the powdered spices with a little water to a smooth paste. Keep aside.
  2. 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.
  3. Set aside to cool and then coarsely pulse it without any water.
  4. In a bowl, mix together ground prawns, pinch of salt, green chilies, coriander leaves and garam masala powder.
  5. 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.
  6. Heat 1 tbsp. oil and fry the parwals till light brown.
  7. Carefully fill the prawn stuffing inside the parwals.
  8. Seal with the atta dough.
  9. 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.
  10. Gently drop the stuffed parwals, salt, 2 cups water and......
  11. Cover and cook on a low flame, covered. At intervals, keep spooning the gravy over the parwals. when done, add ghee and mix.
  12. Garnish and serve with either rice or chapattis.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Reema Garg
Reema Garg   Apr-22-2018

Superb recipe.

A password link has been sent to your mail. Please check your mail.