‘Potoler Dolma’ or ‘Potoler Dorma’ is a stuffed pointed gourd curry. This is a very traditional yet popular dish of Bengali cuisine. The process of cooking this dish is little laborious but it ends up with a super tasty dish. In my family ‘Potoler Dolma’ is prepared without gravy, with fish stuffing or scrapped coconut stuffing, which we serve as appetizer. But traditionally it is prepared with gravy.
Some days back I prepared ‘Potoler Dolma’ with gravy for the first time. It was delicious! So I thought of sharing the recipe with you. Normally everybody prefers to have it with rice or any ‘pulao’ but it goes well with roti or paratha too. I stuffed it with shrimps; if it is not available you may staff it with prawns too. Just chop them a little and cook them with spices.
- For making stuffing:
- Cut both ends of potol and slightly scrap the skin with the back of a knife but do not peel the skin. Scoop out the seeds with back of a spoon. Wash and pat dry them in kitchen towel.
- Rub a little turmeric powder and salt to the pointed gourd. Heat 2 Tbsp oil in a kadai or wok and shallow fry the pointed gourds. Keep the heat on medium-low. Take out from oil and keep aside.
- Add oil if required and fry the chopped onion translucent. Now add chopped tomato, ginger paste, coriander powder, cumin powder, chilli powder, turmeric powder, sugar and salt. Fry till raw smell of spices are gone.
- Chop the shrimps a little. Add shrimps to the masala and cook over medium heat till they are cooked. Add garam masala powder and mix well. Remove from heat and let it cool completely.
- Now stuff the fried pointed gourds with the stuffing and keep them aside.
- For making gravy:
- Heat 2 table spoon oil in a pan. Temper with cumin seeds and bay leaf.
- Add onion paste, ginger paste and garlic paste and fry them till raw smell goes off.
- Add chopped tomato and fry for couple of minutes or till its soft and pulpy.
- Next add coriander powder, cumin powder, chilli powder, turmeric powder, garam masala powder and salt. Cook over medium heat, till raw smell of spices is gone and oil starts separating.
- Now lower the heat and add yogurt and sugar. Add a little water about ½ cup. Let it shimmer for 2 minutes.
- Add stuffed pointed gourds and green chillies to it. Cook covered for 3-4 minutes over low heat.
- Remove the lid and check the consistency of the gravy. It should just coat the pointed gourds. Turn off and serve with steamed rice.