By Suvomita Sinha Modak

Potol er Dorma is an authentic Bengali Dish, the history of which dates back to the 16th century and is believed to have entered the Bengali cuisine via Immigrant American Families who were originally from Persia. The dish derives its name from the word ‘Dolmak’ which is of Persian descent which translates to ‘being filled or stuffed’.

Ingredients:

1. For the Stuffing

1. 6 to 7 Potol/Parwal/Pointed gourd.
2. 3 boiled potatoes
3. ½ tbsp turmeric powder
4. ½ tbsp chilli powder
5. ½ tbsp coriander powder
6. Coconut powder (optional)
7. 2 tbsp cashew nuts
8. 2 tbsp raisins
9. ½ tbsp finely chopped ginger
10.  Salt to taste

1. B) For the curry

1. 4 spoons of mustard oil
2. 3-4 onions chopped julian
3. 1 medium sized tomato finely chopped
4. 2 cardamom
5. 3 clove
6. 1-2 cinnamon stick
7. ½ tbsp cumin (whole)
8. 1 spoon ginger garlic paste
9. 1 cup cashew paste
10. 1 cup beaten curd
11. 1 cup water
12.  ½ tbsp turmeric powder
13.  ½ tbsp chilli powder
14.  ½ tbsp coriander powder
15.  ½ tbsp cumin powder
16.  ½ tbsp Garam Masala powder
17.  Salt to taste
18.  Sugar to Taste
19.  1 cup water
20.  ½ tbsp coriander leaves chopped finely (Garnish)

Method:

1. For Stuffing

1. Cut the top end of  Parwal and empty the parwal with the back of a spoon till all the filling of the parwal is out and a hollow shell is left behind
2. Repeat the process for all the Parwals
3. Fry the hollow shells of the parwal well till golden brown
4. Collect the filling of all the Parwals and grind the same to make a fine paste
5. Boil 3 potatoes and mash it well
6. In a pan add ½ tbsp finely chopped ginger and fry till golden brown
7. Then add the paste and mix well, then add ½ tbsp turmeric powder, ½ tbsp chilli powder, ½ tbsp coriander powder, Coconut powder (optional) and Salt to taste
8. Add the mashed potato and mix well in the pan
9. Laslty add 2 tbsp cashew nuts, 2 tbsp raisins and mix well
10. Let the filling cool, then take the fried hollow shells of the parwal and add fill in the filling just prepared
11. Once the filling in the hollow shell pit back the top end on the parwal and fix it with a tooth pick.

1. B) For the Curry

1. Take a pan add 4 spoons mustard oil
2. Once the oil is simmering hot add 2 cardamom, 3 clove, 1-2 cinnamon stick, ½ tbsp cumin (whole).
3. Then add the chopped onions and fry till golden brown
4. Once the onions are fried add the 1 spoon ginger garlic paste
5. Then add chopped tomatoes to the onions and cook till tomatoes are soft
6. Once the tomatoes are soft add salt to taste along with ½ tbsp turmeric powder, ½ tbsp chilli powder, ½ tbsp coriander powder,  ½ tbsp cumin powder.
7. Cover and cook for 3 minutes on medium flame.
8. One the mix start emitting oil add the cashew paste and cook well
9. Then add the beaten curd and mix well, cover and cook for 3 minutes on medium flame till the curd stars emitting water
10. Then add the fried Parwal and mix well along with ½ tbsp Garam Masala powder,
11. Add water if needed to maintain the consistency of the gravy
12.  After adding the parwal cover and cook on low flame for 10 minutes till the parwal is soft and mixed well with the gravy.
13.  Once the parwal is soft open the lid and sugar according to taste (optional)
14. Remove the gravy in a serving dish and garnish with chopped coriander leaves
15. Authentic Bengali Potol er Dorma is ready to be served.