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Pointed Gourd (Potol) Dolma with Prawn Stuffing

 INGREDIENTS:

FOR THE STUFFING
  1. Pointed Gourd (Parwal/Potol) 8-10
  2. Prawns 150 grams cleaned and finely chopped
  3. Coconut 3 tbsp grated
  4. Raisins 1 tbsp
  5. Cashews 1 tbsp chopped
  6. Onion 1 finely chopped
  7. Ginger Paste 1 tsp
  8. Green Chilis 1-2 chopped
  9. Garam Masala Powder 2 tsp
  10. Salt to taste
  11. Oil 1 tsp for sauteing
FOR THE GRAVY
  1. Onion 1 medium-sized coarse paste
  2. Ginger Paste 1 tbsp
  3. Tomatoes 1 pureed
  4. Coriander Powder 1 tsp
  5. Red Chili Powder 1/2 tsp
  6. Turmeric Powder 1/2 tsp
  7. Sugar 1/2 tsp
  8. Salt as required
  9. Cumin Seeds 1 tsp
  10. Mustard Oil 2 tbsp

METHOD:

Serving Size: 4-6

Wash and peel the pointed gourds in alternate strips. Cut off the ends around 2 cm from the top. Keep the ends aside for later use.

Scoop the inside from the top with a spoon. Rub the hollow gourds with salt and turmeric. Set aside for 10 minutes.

Heat 1 tsp oil in a pan and sauté the parwal lightly until just tender but still firm enough to hold the stuffing.

Heat 1 tsp oil in the same pan and add chopped onions. Sauté till golden brown. Add green chilis, ginger paste, and 1 tsp garam masala powder. Stir fry for 15-20 seconds.

Add the prawns and salt, then cook for 2-3 minutes.

Add coconut, cashews, raisins and cook until the mixture is dry. 

Stuff the parwal cavity with a generous amount of filling. Secure the caps with toothpicks. Or you can seal the top with a corn flour or gram flour paste to prevent spilling.

Heat mustard oil in a deep pan. Add cumin seeds and let them splutter. Next, add onion, tomato and ginger paste. Cook until the oil separates.

Add turmeric, chili powder, coriander powder, garam masala, sugar, and salt. Add water to make the gravy and allow it to boil. 

Place the stuffed parwal in the gravy and simmer for 8-10 minutes.

Garnish pointed gourd dolma with coriander leaves and serve with steamed basmati rice, moong dal (lentils) and raw mango chutney.

NOTES:

Dolma, meaning “stuffed,” originated in the Ottoman–Persian culinary tradition and spread to India through Mughal influence. 

In Bengal, the concept was adapted using local ingredients like pointed gourd, and the fillings evolved to include spiced minced meat, paneer, or coconut-based lentil paste mixtures. This gave rise to ''potoler dolma", a dish that beautifully blends global technique with Bengali taste.




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