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Kolkata Potoler Dorma ( Stuffed pointed gourd in a Bengali style curry)

So here I am back again writing after quite some time. It been a very busy couple of months. I have travelled so much that currently I have 3 bags of unwashed clothes...I know..I know... But I just didn't wanted the poor Dhobi (laundry guy) an heart attack with that enormous pile of clothes. But I will do it this week.

 Now travelling so much, there's so much to explore as far as food is concerned that the kitchen and I have been on a lovers-break. It missed me and I missed it. We both gave each other forlorn glances and were tormented by our separation. Any place I went to and tried new food, I would make mental notes of the things I would like further incorporate in that dish.

 Finally one day Ma Annapoorna ( the Hindu goddess of nourishment and whom I always pray to before cooking something new) smiled down at me and got me and my kitchen back together in love. Hubby finally said he was a tad bit tired of the food outside and wanted something to be cooked off at home. I was making a list because in summers there's only so much a wife can cook for a fussy husband when the idea of making Potoler Dorma came to mind. It's easy, super convenient and even the strictest of non-vegetarian eaters love it. 

 So here it is guys. The recipe for Potoler Dorma. Please feel free to make any adjustments to the dish according to your taste as we all have individual palates. However the crux recipe remains the same. 

 Bon Appetit!

 Cooking Time: 20 mins                           Prep. Time: 10 mins                                       Serves : 4

 Ingredients: 

For the Stuffing
  • Potol / Parwal / Pointed Gourd : 8. 
  • Mutton keema : 300 grams.
  • 1/2 teaspoon turmeric powder.
  • 1/2 teaspoon chili powder. 
  • 1/2 teaspoon salt. 
http://bitingbalsamic.blogspot.in/2016/05/kahani-keema-mattar-ki-stir-fried.html

 Please follow the above link for the stuffing. Also do keep in mind that the stuffing can be anything you wish. But other good pairings are:
Vegetarian : stir-fried paneer or paneer bhurji / stir fried moong dal.
Non: Vegetarian: Stir fried prawn / stir fried bhetki. 
So feel free to explore.
For the Gravy

  • Onion paste : 2 tablespoon.
  • Poppy seed paste : 2 teaspoon. ( If poppy seed paste is not available you can always use cashew paste. just change the quantity to 1 1/2 teaspoon)
  • Ginger & Garlic paste : 1 teaspoon each.
  • Dahi : 100 gms ( If you are using Yoghurt just make it 80 grams and add half a cup of water to loosen it ). Beat the dahi / yoghurt with a fork so that no lumps are formed.
  • Ghee or clarified butter : 4 teaspoon.
  • Sugar : According to taste.
  • Salt : According to taste.
  • Garam Masala : 1/2 teaspoon.
  • Whole Garam Masala : 1’ cinnamon, 2 cloves, 2 green cardamom, 1 bay leaf.
  • Oil : 4 tablespoon.
  • Raisins : 2 teaspoon. Soaked in hot water till they swell up.
Procedure
  • Take the Potol and scrap it with a knife. Do not peel it. The skin of the Potol is very thin and easily comes off if scraped with a knife. Then with a vegetable peeler / knife / back end of a spoon scoop out the inside of the potol clean. Cut off one end of the potol, just a little bit, but not the other end as it will spill out the stuffing when you are cooking it.
  • Wash them and pat dry. Add the salt, turmeric and chilli powder and coat the potol nicely with it. Shallow fry them in 2 teaspoon of oil till their skin turns soft and yellowish on the outside.


  • Take each potol and fill in the stuffing ( See Pic)





  • In a Kadhai, put it on a medium flame and add 2 tablespoon oil. Once the oil is hot, add the whole garam masala. Once the aromat releases its flavour take it out and keep them aside. Now in the same oil add the onion paste and fry till it becomes translucent. 


  • Next add the ginger garlic paste, turmeric and red chilli powder. Fry it till the raw smell of the paste goes away.

  • Add the poppy seed paste and fry for a minute.

  • Now add the dahi/ yoghurt, mix it well with the paste and fry till it starts releasing oil.

  • Add 3/4 th cup of water. Arrange the potol, cover the lid and let it simmer away for 15 mins or till the potol is done.


  • Garnish it with a teaspoon of ghee, the raisins and garam masala powder, lightly stir it once and serve with hot steamed rice or pulao.

            


             

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