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.

Shorshe Potol (Pointed Gourd / Parwal in Mustard Sauce - Bong style).

 

          This is a traditional Bengali style Pointed Gourd curry, cooked in a mustard based gravy and in mustard oil for an authentic touch and flavour. Shorshe refers to mustard seeds and potol means pointed gourd / parwal. Coconut and poppy seeds can also be added according to individual preference.

           It is a most popular vegetarian dish among the Bengali crowd. This summer veggie can also be prepared without onion and garlic too. Shorshe potol recipe is mostly a semi dry curry which is enjoyed with steamed rice. However, there is no harm in serving with chapatis too. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 8-10 Pointed Gourd (Parwal / Potol)
• 3 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds(kalonji)
• 3 green chilies, slit
• 1 onion, sliced
• 3 cloves garlic, sliced
• 2 tbsp. mustard seeds, soaked for 10-15 minutes
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

          Cut both the edges of the Pointed gourd and partially peel them. Make two 1" slits on either side. Wash and drain well. 

          In a mixi, blend the soaked mustard seeds along with 1 green chili, a pinch of salt and some water. Keep aside.

          Heat 1 tbsp. oil in a kadai / pan and shallow fry them till light brown. Keep aside. Heat remaining oil and temper with nigella seeds and remaining green chilies. Sauté for a few seconds. 

          Add the onions and garlic and sauté till light brown. Then add turmeric powder and salt to taste. Give it a stir and add the sautéed pointed gourd. Mix everything well and add 1 & 1/2 cups water.

          Cover and cook on a low flame till it is soft. At this point add the mustard paste and simmer for another minute. 

          When done, switch off the flame and drizzle the remaining 1 tsp. oil. Garnish with chopped coriander leaves and serve with hot steamed rice.

                    Cut both the edges of the Pointed gourd & partially peel them. Make two

                    1" slits on either side. Wash and drain well. 

                             Heat 1 tbsp. oil & shallow fry them till light brown. Keep aside. 

                 Heat remaining oil & temper with nigella seeds & remaining green chilies.

                                  Add the onions and garlic and sauté till light brown. 

                                 Then add turmeric powder and salt to taste. Give it a stir.

                       Add sautéed pointed gourd. Mix well & add 1 & 1/2 cups water. Cover 

                       & cook on a low flame till it is soft.

                           At this point add the mustard paste & simmer for another minute. 

                              When done, switch off the flame & drizzle remaining 1 tsp. oil. 

Garnish with chopped coriander leaves.

 Serve with hot steamed rice.

Cauliflower Stir Fry with Prawns

 

            This is a simple and a yummy side dish made with this winter special veggie, that goes absolutely well with chapattis. This curry can be stuffed in parathas and made into a Frankie roll too. It also serves as a side dish with dal-chawal, sambar-rice or curd-rice. For a veg. version, prawns can be substituted with some soya bean chunks.

• 1 med, size cauliflower, cut into small florets
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/2 cup prawns, cleaned and deveined
• 2 onions, chopped
• 3-4 cloves garlic, chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till it changes colour. Then add the prawns and fry for a few seconds.

          Now add the cauliflower, onion, garlic, green chilies, curry leaves, salt and turmeric powder and cook, covered on a low flame. 

           Sprinkle water at intervals and stir. Cook till the cauliflower is soft. Serve, garnished with coriander leaves.

Vegetable Stew - Kerala Style

       
          This kerala style vegetable stew is generally had with appams. It also tastes great with idiyappam too. It is very simple to make and light on the stomach. The creamy texture from the coconut milk gives it a rich flavour with a slight hint of sweetness. So check the step by step pictorial recipe to prepare it.

• 1 cup mixed vegetables (fresh or frozen), chopped 
• 2 cups thin coconut milk
• 3/4 cup thick coconut milk
• 2 tbsp. coconut oil
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 tsp. mustard seeds
• 1 leaf mace (javitri)
• 1 onion, sliced
• 1 sprig curry leaves
• 2-3 cloves garlic, chopped
• 1" ginger, sliced
• 2 fresh red chilies, slit
• salt to taste
• 1/2 tsp.  pepper powder
• 1 tbsp. coriander leaves

          Heat oil in a pan and temper with the cinnamon, cardamoms, mustard seeds and cloves. Add the ginger and garlic. 

          Sauté till they changes colour. Add the onions, curry leaves and fresh red chilies. Sauté till the onion is translucent.

          Then add the veggies followed by salt and pepper. Give it a  mix. Add the thin coconut milk and simmer on low flame for 2-3 minutes.

           Add the thick coconut milk. Give it a stir and take off the flame. Serve with a sprinkle of pepper powder and a garnish of coriander leaves.

                          Heat oil & temper with mustard seeds, cloves, cinnamon, cardamoms 
                          and mace. Sauté till it stops crackling.

                                Add the ginger and garlic. Sauté for a few seconds.

                                Add onion, curry leaves and chilies. Sauté till translucent.

                                  Add the mixed veggies followed by ....

                                  ......salt and pepper. Sauté for a minute.

                   Add thin coconut milk & simmer for 2-3 min. on low flame. Add thick 
                   coconut milk & switch off flame. Stir well. Serve, garnished with pepper
                   powder and coriander leaves.
                      

Cabbage Thoran (Cabbage Stir Fry With Coconut - Kerala Style)

          Cabbage Thoran is a Kerala delicacy and is a common item in a Sadya meal. It is very mildly spiced and can be cooked in no time. Very healthy and delicious, it can be served both as a side dish or with chapatti. It needs to be cooked in coconut oil to get an authentic taste.

• 1/2 of a medium cabbage, sliced finely
• 1 onion, chopped
• 2 green chilies, slit
• salt to taste
• 2 tbsp. coconut oil (preferably)
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili, broken (opt)
• 1 sprig curry leaves
• pinch of turmeric powder (opt)
• 1/2 cup fresh grated coconut

 

          Heat oil in a pan and temper with mustard seeds, red chili and cumin seeds. After it stops spluttering, add the onion and curry leaves and sauté till translucent.

          Now add the chopped cabbage, salt, turmeric powder and green chilies. Cover and cook on medium flame till soft. Do not add any water.

          When done and the cabbage turns soft, add the coconut and switch off the flame. Stir well to combine and serve.

Tindora Masala (Ivy Gourd Curry - Andhra / Telangana Style )

          Tindora is very popular down South, especially in Andhra & Telangana. I prepared this dish with a tempering of mustard, curry leaves and asafoetida and finished it off with a combination of spices like, coriander-cumin powder, sesame seeds and red chilies. I used lime juice instead of tamarind for a tangy taste. It goes well with chapattis or as a side dish with sambar-rice, curd-rice or dal-chawal. So check out the step by step pictorial recipe to prepare it.

• 300 gms. Tindora, slit lengthwise into four pieces
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1 sprig curry leaves
• 4-5 dry red chilies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. sesame seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Pressure cook the Tindora pieces for 3-4 whistles. Do not add any water to the tindora. 

          Dry roast the coriander seeds, cumin seeds, red chilies and sesame seeds for a few seconds. Set aside to cool and then grind them to a coarse powder. 

          Heat oil in a pan and temper with the mustard seeds and asafoetida. After it stops spluttering, add the onion, garlic, ginger and curry leaves. Sauté till light brown.

          Add the boiled tindora, salt and turmeric powder.  Cook, covered for 4-5 minutes and stir at intervals. 

          Now add the ground spice mix and mix well. Stir fry for a minute more. Switch off the flame. 

          Add lime juice and coriander leaves and give it a stir. take off the fire. Serve as a side dish with rice or chapattis. 

                    Heat oil in a pan & temper with the mustard seeds and asafoetida. After
                    it stops spluttering, add the onion, garlic, ginger & curry leaves. Sauté 
                    till light brown.

                      Add the boiled tindora, salt and turmeric powder.  Cook, covered for 
                      4-5 minutes and stir at intervals.

                     Now add the ground spice mix and mix well. Stir fry for a minute more.
                     Switch off the flame. 

                        Add lime juice and coriander leaves and give it a stir. take off the fire. 

                                  Serve as a side dish with rice or chapattis. .