Thursday, August 30, 2012

Potoler Dolma (Stuffed pointed gourd curry)

I was little confused about the word "Dolma".......I mean, " Potoler Dolma". Because many people calls it "Potoler Dorma".  By the way, both the words are generally indicate the same dish, which is actually stuffed pointed gourd curry. My maa calls it "Potoler Dolma", that's why I prefer to call it so. Normally the stuffing is of fish or prawn. Maa used to stuff it with "kuNcho chiNgri" (very small size shrimps). But that is not very much available here. So I used regular size shrimps for stuffing.


Ingredients for stuffing:

  1. Potol /pointed gourd 6 pieces (medium/large size)
  2. Shrimps 1 and 1/2 cup (deshelled, deveined and washed)
  3. Onion 1 large (finely chopped)
  4. Ginger paste 1/2 tea spoon
  5. Coriander powder 1/2 tea spoon
  6. Cumin powder 1/2 tea spoon
  7. Turmeric powder few pinch
  8. Chilli powder 1/2 tea spoon 
  9. Garam masala powder 1/4 tea spoon
  10. Salt to taste 
  11. Oil 2 table spoon (1 tea  spoon extra if needed)
  12. Atta dough (to close the open ends of potol)
Ingredients for gravy:
  1. Tomato 1 medium size (finely chopped)A
  2. Cumin seed 1/2 tea spoon
  3. Bay leaf 1 piece
  4. Cinnamon stick 1/2 inch
  5. Ginger paste 2 table spoon
  6. Cumin powder 1 tea spoon
  7. Coriander powder 1 tea spoon
  8. Chilli powder 1/2 tea spoon (or according to taste)
  9. Turmeric powder 1/4 tea spoon
  10. Garam masala powder 1/4 tea spoon
  11. Unsweetened yogurt/curd 1 and 1/2 table spoon (whisked with little water and 1/2 tea spoon sugar)
  12. Salt to taste
  13. Oil 2 table spoon
Process:
Step 1 (stuffing):
  • First step for this dish is to dress potol and stuff them. So we need to  cut both ends of potol and slightly scrap the skin with a knife but do not peel the skin. Scoop out the seeds with back of a spoon. Wash and pat dry them.

  • Heat 2 table spoon oil in a pan and shallow fry potol-shells with little bit salt and turmeric powder. Stain them and keep aside. 

  • Add chopped onion in remaining oil (add 1 teaspoon oil if needed) and fry till soft and translucent. Now add ginger paste, coriander powder,cumin powder, chilli powder,turmeric powder and salt. Fry till raw smell of spices are gone.
  • Add shrimps and cook over medium heat for 3-4 minutes or till done. Cut shrimps into small pieces while cooking and add garam masala. Turn off the heat and let it cool before stuffing.
  • Stuff potol-shells with the stuffing and close both ends with atta dough.


Step 2 (making gravy):
  • Heat 2 table spoon oil in a pan. Temper with cumin seed, cinnamon stick and bay leaf. Fry tempering till you get the aroma.
  • Add chopped tomato and fry for couple of minutes or it's soft and pulpy. 
  • Add ginger paste,coriander powder,cumin powder, chilli powder,turmeric powder,garam masala powder and salt. Cook over medium heat, till raw smell of spices are gone and oil starts separating at the edges.
  • Now lower the heat and add yogurt/curd with 1/2 cup water. Let it shimmer for 2 minutes and add stuffed pointed gourds to it. Cook covered for 3-4 minutes over low heat. 
  • Increase heat. Check the consistency of gravy (gravy should be thick....but not dry).
  • Turn off and serve with steaming hot rice.

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