Niramish Patoler Dolma/Stuffed Pointed Gourd Curry

Scrap the patol /parwal, cut the both ends. Keep the one side sealed using the back of the spoon or scooper. Scoop the inner soft part of the patol/ parwal, rub little salt and turmeric. Keep aside.

Heat a pan with 2-3 tbsp of oil, add bay leaf then add cashew nuts and raisin. Fry it little, now add chena /cottage cheese, stirring for a mint, now add mawa. Keep stirring and mix it well, now add turmeric, chilli ,cumin powder, salt and sugar to taste.

Sprinkle some water,stir constantly, now add garom masala and cardamom powder. Mix it well, the stuffing is ready. Let it cool.

Now take patol/ parwal and stuff it properly. Do not over stuff as it can crack. Fry the patol/parwal, keep it aside.

Now heat a kadai with 3-4 tbsp oil, add bay leaf, whole garam masala. Once a nice aroma develops, add ginger paste, chopped green chilli. Keep stirring, add tomato puree, cashew and magaz paste, turmeric, chili,cumin powder, salt and sugar to taste. Keep stirring for 2-3 mins.

Now add a cup of water, bring the gravy to boil, then reduce the flame for 6-7 mins. Add stuffed patol/ parwal, mix it well to the gravy carefully. Continue cooking on a low-medium heat for 4-5 mins or till the oil is separated.

Add ghee and garom masala, give it a good stir. Check the seasoning. The niramish patoler dolma is ready to be served with hot steamed rice, luchi, pulao.