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Monday, 23 November 2015

Potol'er Dolma (Stuffed Prawns Parwal / Pointed Gourd Curry - Bengali Style)


          This is an authentic Bengali Stuffed Parwal in Gravy. Generally the stuffing is of keema (Mutton mince). But it also tastes awesome with some prawn stuffing. This is just what I did. For a vegetarian version, try with paneer, sauteed peas, Banana Blossom or potatoes. This exotic delicacy is usually meant for some special occasions. Enjoy it with any form of rice or chapattis. Please check below a step by step method with pictures to prepare it.





  • 8-10 Parwals (Pointed Gourd)

Stuffing - 

  • 2 cups prawns, shelled & deveined
  • salt to taste
  • 1/2 tsp. garam masala powder
  • haandful of coriander leaves, chopped
  • 2 green chilies, chopped
  • atta / maida dough (Whole wheat flour / Plain flour)

Tempering - 

  • 1 tsp. cumin seeds
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1" cinnamon stick

Gravy - 

  • 3-4 tbsp. mustard oil
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tomato, chopped
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • salt to taste
  • 1 tsp. ghee (opt)
  • coriander leaves to garnish





              Grind the onion, ginger-garlic paste, tomatoes and the powdered spices with a little water to a smooth paste. Keep aside.

              Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. Heat 1 tsp. oil in a non-stick pan and saute the prawns for 2-3 minutes on a low flame till slightly brown in colour.   

              Set aside to cool and then coarsely pulse it without any water.  In a bowl, mix together ground prawns, pinch of salt, green chilies, coriander leaves and garam masala powder.

              Scrape the parwals as shown and make a cut on one end. Scoop out the pith and the seeds carefully with the help of a small spoon or knife.  

              Heat 1 tbsp. oil and fry the parwals till light brown. Transfer to a plate. Carefully fill the prawn stuffing inside the parwals. Seal with the atta dough.

              Heat remaining oil in a pan and temper with cumin seeds, cinnamon, cardamoms and cloves. Add the spice paste and saute till the oil separates.

              Gently drop the stuffed parwals, salt, 2 cups water and the leftover stuffing. Cover and cook on a low flame. 

              At intervals, keep spooning the gravy over the parwals. when done, add ghee and mix.
Garnish with coriander leaves and serve with either rice or chapattis.




                       Marinate the prawns with a pinch of salt and turmeric powder for 
                       5-10 minutes. Heat 1 tsp. oil in a non-stick pan and saute the prawns
                       for 2-3 minutes on a low flame till slightly brown in colour. 




                           Set aside to cool and then coarsely pulse it without any water.



                         In a bowl, mix together ground prawns, pinch of salt, green chilies, 
                         coriander leaves and garam masala powder.



                         Scrape the parwals as shown and make a cut on one end. Scoop 
                         out the pith and the seeds carefully with the help of a small spoon 
                         or knife.



                          Heat 1 tbsp. oil and fry the parwals till light brown.



                        Transfer to a plate.



                          Carefully fill the prawn stuffing inside the parwals.


     
                           Seal with the atta dough.



                         Heat remaining oil in a pan and temper with cumin seeds, cinnamon, 
                         cardamoms and cloves. 



                          Add the spice paste and saute till the oil separates.




                         Gently drop the stuffed parwals, salt, 2 cups water and......



                            .......the leftover stuffing.



                         Cover and cook on a low flame, covered. At intervals, keep 
                         spooning the gravy over the parwals. when done, add ghee and mix.






                          Garnish and serve with either rice or chapattis.









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