Potoler Dorma
Potol (parwal/pointed gourd) is a rare vegetable outside of Benga. It is a significant vegetable in Bengali cuisine, with potoler dorma being the star of all potols. Traditionally it is stuffed with either fish or minced goat/lamb, but my mom makes this vegetarian version for bhog that is divine.
Ingredients
- 8 large pointed gourds/parwal/potol peeled and cored use the thin end of a spoon to scoop out the seeds
- oil for deep frying
- 1 tbsp vegetable/mustard oil
- 150 grams paneer
- 1 small potato peeled and boiled
- 1 green chili chopped
- 1/2 tsp ginger paste
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1 tbsp cashews chopped
- 1 tbsp raisins
- 1/2 tsp sugar
- salt to taste
- grated coconut for garnish
Instructions
- Fry the peeled and cored pointed gourds over medium heat until they are cooked, but not too soft, approximately 4 minutes. Transfer to a plate lined with tissue paper and let cool.
- Using your hands or a spatula, thoroughly mix all the other ingredients, except oil, in a bowl.
- Heat the remaining oil in a fresh pan over medium heat.
- Add the mixture and cook, stirring continually, until it does not smell of raw spices, approximately 8-10 minutes.
- Adjust seasonings, remove from heat and let cool.
- Using the thin end of a spoon, stuff the fried pointed gourds with the paneer stuffing.
- Garnish with grated coconut.
- Serve with steamed rice or luchi or as starters.