Potoler Dolma (Stuffed Parwal / Pointed Gourd with Mutton Mince - Bong style)

 

          This is a traditional Bengali recipe of Potol (Parwal / Pointed Gourd) stuffed with mutton mince and cooked in a tomato-cashew nut based gravy. You can also stuff with prawns, paneer, boiled & mashed potatoes or banana blossom.

           As the process is lengthy, the stuffing can be made a day earlier and refrigerated to save time. You can make this exotic recipe for special occasions for your loved ones. This dish is best enjoyed with steamed rice or paratha. So check out for the step by step pictorial recipe to prepare this amazing regional dish. 

• 8-10 Potol (Parwals / Pointed gourds)
• 1 cup mutton mince
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1/2 tsp. sugar (opt)
• 1 tbsp. mustard oil

Gravy

• 2 tbsp. mustard oil
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, grated
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 8-10 cashew nuts, soaked for 30 minutes and ground
• 1 tsp. ghee (clarified butter)

          Scrape the parwals. Cut one end and carefully scoop out the pith and the seeds with a small spoon. Heat 1 tbsp. oil and sauté the onions till light brown.

          Add the tomatoes and sauté till it is mashed. Then add the ginger-garlic paste and all the dry spices mixed with a little water. Sauté well till the oil separates.

         Add the mince and cook till dry. Add 1 cup water and continue to cook, covered on a low flame till dry. Set aside to cool
.
          Stuff the parwals with the prepared mince. Replace the cut ends of the parwals with a toothpick or atta (wheat flour) dough. Heat 1 tbsp. oil in a pan and fry the stuffed parwals till slightly glazed.




          Gravy - Heat oil in a pan and temper with the cardamoms, cinnamon and cloves, followed by the onions. 

         Then add the ginger-garlic paste, coriander-cumin powder, red chili powder, garam masala powder, salt and turmeric powder mixed with little water.

          Sauté till the oil separates from the sides of the pan. Add 2 cups water and bring it to a boil.

         Gently add the stuffed parwals and cook, covered till the gravy is slightly thick. Add the cashew paste and ghee. Simmer for another minute. Serve, garnished with either rice or chapattis. 

                                  Heat oil & add onions. Sauté till light brown.

          

                                  Add tomatoes & fry till it is mashed.

                          Add ginger-garlic paste & all dry spices mixed with some water. Fry 
                          till the oil separates.

                                 Then add mince. Fry on a low flame till dry.

                               Add a cup of water & simmer on a low flame, covered till dry.

                                  Transfer to a container & keep aside to cool.

                     Scrape parwals. Chop the top & scoop out with the help of a small spoon.

                                  Fill in the keema & secure with a toothpick.

                          Add 1 tbsp. oil & sauté stuffed parwals till they have a slight glaze.

                       Gravy - Heat oil & sauté cinnamon, cardamoms, cloves, onion paste, 
                       ginger-garlic paste & all dry spices mixed with some water.

                                  Keep frying till oil separates. Add water & stuffed parwals.

                      Simmer on low flame till gravy is slightly reduced. Add cashew paste
                      & ghee. Mix well. Simmer for another minute & switch off the flame. 

                                 Serve, garnished as a side dish with either rice or chapattis.

Aloo Phulkophir Dalna (Potato & Cauliflower Curry)

 

          This is a traditional Bong style Potato & Cauliflower curry which is my personal favorite. I like to enjoy it with luchi (poori) for a satisfying and comforting breakfast. It is a very common everyday preparation in most Bengali household and is generally had as a side dish with parathas or chapattis. 

          It also tastes awesome with khichdi. I have omitted onion and red chili powder as it makes the dish too heavy and spicy. Instead, added green chilies. Some fried prawns can be added instead of the dried lentil dumplings for a non-veg. version. 

• 1 med. cauliflower, cut into florets
• 1 potato, cubed
• 1/2 cup green peas
• 2 green chilies, slit
• 6-7 vadi / mangodi / dried lentil dumplings
• 3-4 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. tomato paste / 1 tomato, chopped
• 1 tsp. ghee
• coriander leaves to garnish

           Heat 1 tbsp. oil and sauté the cauliflower till light brown. Keep aside. Add another tbsp. oil and fry the vadi till golden brown in colour. Keep aside.

          Heat remaining oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Then add the potatoes and sauté for a minute or two till they change colour.

          Now add the coriander-cumin powder, turmeric powder, tomato paste, ginger-garlic paste and garam masala powder mixed with little water. Sauté well till oil separates from the sides of the pan.

          Add the fried cauliflower, fried vadi, green peas, green chilies, salt and 1/2 cup water. Cover and cook on a low flame till the veggies are cooked. When done, add ghee and mix well. Serve, garnished with coriander leaves.

Begun Bhaja (Egg Plant Fry - Bengali Style)

        Begun Bhaja or Eggplant Fry are very commonly had as a side dish in most of the Bengali homes. It goes extremely well with Khichdi, Veg. Pulao, Poori, Paratha or Chapati. I generally like having it mixed with plain steamed rice along with ghee and 1-2 fried whole red chilies. It simply tastes awesome.

          It is a very simple recipe where you need to choose large eggplants which are usually used for making Baingan Bhartas. The thick slices of Eggplants are marinated with salt and turmeric powder and then shallow fried in mustard oil to perfection.

• 1 large Eggplant (those which are used for Baingan Bharta)
• salt to taste
• 1/2 tsp. turmeric powder
• mustard oil to shallow fry

          Cut the eggplants into 1/2" thick slices. Wash well and drain. Apply salt and turmeric powder and marinate for 10 minutes.

          Heat oil in a pan and fry them in batches on both sides till golden brown. Drain and serve as a side dish with khichdi / plain rice / veg. pulao / poori / paratha or chapatti.

Rui Macher Jhol (Bengali Fish Curry)

       
          This is an easy and a simple fish curry that I usually make at home. You can also add any veggies like potato, eggplants, raw papaya, raw banana, etc. to it and enjoy with hot steamed rice. The consistency can be adjusted according to individual preference. I like a thin gravy with a dash of lime to it.         

• 4 Rui (Rohu) fish pieces
• 3 tbsp. mustard oil
• 1/2 tsp. radhuni (celery seeds)
• 1 pinch of fenugreek seeds
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste / puree of one tomato
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and shallow fry them till golden in colour. Drain and keep aside. 

          Temper the same oil with radhuni and fenugreek seeds. Saute for a few seconds. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Saute till the oil separates 

          Now add 1 & 1/2 cups water and salt. Bring it to a boil. Add the fried fish and the green chilies. 

          Simmer on a low flame for 4-5 minutes. When done, switch off the flame. Garnish with coriander leaves and serve with hot steamed rice.

Aloo Begun Torkari (Potato Eggplant Curry - Bengali Style)

       
         This is a simple Bengali style dry potato eggplant curry with a tempering of kalonji and cooked in mustard oil. Great as a side dish. Takes very little time to make and all those eggplant lovers, this is a very easy recipe for you to try.

• 3 long eggplants, cubed
• 1 large potato, cubed
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 2 tbsp. coriander leaves

          Heat oil in a pan / kadai and temper with the kalonji. After it stops sizzling, add the onion, ginger and green chilies and sauté till they turn translucent.

          Add the potatoes and fry till they slightly change in colour. Now add the eggplants, salt, turmeric powder and cumin powder and continue to fry on low flame till the veggies turn soft.

          Sprinkle little water if required. Add the coriander leaves and mix well. Serve hot as a side dish with chapattis or with rice.