Bong Special-Potol Dolma!

Welcome to my blog with love, positivity and smile. Hope all are in good health. Today I came up with a new recipe infront of you all... This recipe is very Interesting and very delicious. Every time whenever, I make this recipe will get different types of taste. Not always the similar one. That is the reason why I like this recipe. You will never be bored of one taste.😁
Today I made Potol Dolma (stuffed pointed gourd) on lunch and trust me guys you will love this dish and lick your finger after every bite of this curry. It is little bit lengthy process but it is worthy.

So lets start to make Potol Dolma-

Ingredients

For stuffing

✔Parwal- 6 to 7 nos
✔paneer( cottage cheese)-100gm
✔seeds of parwal-how much parwal used, take out the seeds off
✔ Oil-2 tbspn
✔grated coconut -¼cup
✔onions-1cup
✔turmeric powder-½tspn
✔redchili powder-½tspn
✔salt-to the taste
✔grated coconut-⅓cup

For gravy

✔garlic-4 nos
✔ tomato paste-½ cup
✔onion paste-1cup
✔Cumin seeds-½tspn
✔Oil-3 tbspn
✔poppy seeds -2tspn
✔cashews-5

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METHOD

1.Wash and dry the pointed gourd or Potol.

2.peel it or scrape the skin very softly using a knife.

3.chop off the tips from both the ends of the potol.

4.now scoop out the seeds and flesh from inside with the help of spoon handle and seasond the pointed gourd with salt.

5.now heat mustard oil in a kadhai and fry the Potol in meduim flame.

Fry and then take them out and keep aside.

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Making of Stuffing-

Heat oil in a kadhai. Add potol seeds and stir fry it.

Now add finely chopped onions and crumbled cottage cheese(paneer). Mix it.

Add salt, red chili powder, turmeric powder and chat masala.

Mix it.
Now add grated coconut .

Mix it and cook for 2 mins . Off the flame and transfer the stuffing in a plate let it cool and keep aside. Mix the stuffing with the fingers properly and make the texture uniform.

After that take potol and fill the stuffing gently pressing in with your fingers. Donot put much pressure or else they might slit. So be careful.

Now again heat oil in a kadhai. Add cumin seeds.

Add onion paste and stir fry it.

Now add tomato paste.

Stir it

Then make a smooth paste of cashews and poppy seeds with little water.

Then add this paste.

Cook for 5 mins, stirring continuously

Then add stuffed potol.

Cool for 5 to 8 mins in low flame.

Then add crushed kasuri Methi and off the flame.

Transfer in a bowl and serve with chapatis or Plain rice.

This is an amazing bengali recipe which you will love to have it. Try it once guys and let me know how was it.

All the photos and content are mine.
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