Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, potoler dolma pointed gourd with spicy filling. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Potoler dolma pointed gourd with spicy filling. This Bengali delicacy is usually made using prawns or fish. But in this vegetarian and low calorie version of the Potoler Dolma, the potol/parwal is stuffed with Indian Cottage Cheese and dry fruits. One of the popular preparations is with 'potol' is 'Dolma' or 'Dorma', stuffed pointed gourd with fish or minced meat filling, which I have already shared in ' Potoler Dolma with Gravy ' recipe.
Potoler dolma pointed gourd with spicy filling is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Potoler dolma pointed gourd with spicy filling is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook potoler dolma pointed gourd with spicy filling using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Potoler dolma pointed gourd with spicy filling:
- Take 10 large pointed gourd
- Prepare 2 onions chopped
- Prepare 4 tomatoes
- Get 1 tbsp ginger garlic paste
- Make ready 1 big capsicum
- Prepare 50 gm moong masoor dal
- Make ready 1 tsp turmeric powder
- Take 1/2 tsp chilli powder
- Make ready 1 tsp cumin powder
- Get 1 tsp coriander powder
- Get 1/2 tsp garam masala powder
- Get 1/4 tsp black pepper powder
- Make ready 1 tsp panch foran
- Prepare 60 ml mustard oil
Heat oil , toss & fry the marinated pointed gourds for few minutes. Now add cumin seeds in the same oil & let it crackle. For the filling ~ Wash and pat dry the prawn, make a paste. Make a paste of pointed gourd seeds.
Instructions to make Potoler dolma pointed gourd with spicy filling:
- Scrape off the skin of the parwal/potol.(do not peel the skin) Wash and clean. Then make slit in the centre and gently remove the seeds. Then keep the seeds separately in a bowl.
- Grind the seeds to a fine paste in a mixer jar.
- Heat 2 tbsp oil in a kadhai. Add chopped onions and fry till golden. Then add the seeds paste to it along with ginger garlic paste and all the dry spices. Then cook till the raw smell is gone. Add finely chopped tomatoes, capsicum and washed moong masoor dal. Mix everything well. Cook for 5 mins on medium low flame till the gravy is thick enough for filling. Keep aside.
- Now gently fill each parwal with this filling with a spoon.
- Heat the rest of the oil in a pressure cooker. Add panch foran to it. Let it splutter then add the filled parwal to it. Just give a light toss and add the leftover filling to it. Add 1.5 cups water and cook for 2 whistles. 1 on high and 1 on low.
- Let the pressure release and then serve hot with roti or rice
For the filling ~ Wash and pat dry the prawn, make a paste. Make a paste of pointed gourd seeds. Now fry them with little salt and turmeric powder. Keep some stuffing.we will put the extra stuffing in the gravy. This video is making Potoler Dolma with Chicken recipe in bengali step by step.
So that’s going to wrap this up with this exceptional food potoler dolma pointed gourd with spicy filling recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
