"Potoler Dolna: Crafting Culinary Elegance with Pointed Gourd Delights"

Potoler Dolna is a popular Bengali dish made with pointed gourd (parwal) stuffed with a spiced filling and cooked in a flavorful gravy. It is a delicious and aromatic dish that can be enjoyed with rice or roti. Here's a recipe to make Potoler Dolna:

Ingredients:

For Stuffing:

• 6-8 pointed gourds (parwal)
• 2 tablespoons mustard oil
• 1 onion, finely chopped
• 2 potatoes, boiled and mashed
• 2 tablespoons roasted chickpea flour (besan)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Sugar to taste

For Gravy:

• 2 tablespoons mustard oil
• 1 bay leaf
• 2-3 dried red chilies
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Sugar to taste
• Water as needed
• Fresh coriander leaves for garnishing (optional)

Instructions:

For Stuffing:

1. Wash the pointed gourds (parwal) and scrape their outer skin gently. Slit them lengthwise, keeping the ends intact.
2. Heat mustard oil in a pan or kadai over medium heat.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
5. Add mashed potatoes and roasted chickpea flour (besan) to the pan. Mix well.
6. Add cumin powder, coriander powder, turmeric powder, red chili powder, salt, and sugar. Mix everything together, ensuring the filling is well combined and seasoned.
7. Stuff the prepared filling into the slit pointed gourds (parwal). Keep the remaining filling aside.
8. Heat mustard oil in a pan or kadai over medium heat for frying the stuffed pointed gourds.
9. Fry the stuffed pointed gourds in hot oil until they turn golden brown and crispy on all sides. Remove them from the oil and keep aside.

For Gravy:

1. In the same pan, heat mustard oil over medium heat.
2. Add bay leaf and dried red chilies. Let them splutter for a few seconds.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
5. Add tomato puree and cook for a few minutes until the mixture thickens and the raw smell of tomatoes fades away.
6. Add cumin powder, coriander powder, turmeric powder, red chili powder, salt, and sugar. Mix well.
7. Add water, about 1 cup or as needed, to create a gravy consistency. Mix well.
8. Gently add the fried stuffed pointed gourds (parwal) to the gravy. Coat them with the gravy and let them simmer on low heat for about 10-12 minutes.
9. Add the remaining stuffing to the gravy and mix gently.
10. Cover the pan and let it simmer on low heat for another 5 minutes to allow the flavors to meld together.
11. Remove from heat.
12. Garnish with freshly chopped coriander leaves, if desired.
13. Serve Potoler Dolna hot with steamed rice or roti.

Enjoy the flavorful and delicious Potoler Dolna, a delightful Bengali dish made with stuffed pointed gourds in a flavorful gravy!

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