This Eid, why not try something different? Shubagata Debashish has shared a unique recipe for 'Potol er Dolma', a delicious stuffed pointed gourd dish.
Ingredients for the stuffing:
- 8-10 pointed gourds - Salt to taste - 1/2 teaspoon turmeric powder - 1 cup minced meat/fish - 1 chopped onion - 1 teaspoon ginger-garlic paste - 2 chopped green chilies - 1/2 teaspoon turmeric powder - 1/2 teaspoon chili powder - 1/2 teaspoon cumin powder - 1/2 teaspoon garam masala - Salt to taste - A pinch of sugar
Method:
Lightly scrape the skin of the pointed gourds. Cut one end and remove the seeds using a paring knife or the handle of a teaspoon. Season the gourds with salt and turmeric, then lightly sauté them.
Heat oil in a pan and sauté the chopped onion. Add ginger-garlic paste and stir. Add the minced meat/fish and remaining spices, sautéing until well cooked. Let it cool.
Stuff each pointed gourd with the prepared mixture. To prevent the stuffing from falling out during cooking, use a toothpick to secure the cut end of the gourd.
Gravy ingredients:
- 2 tablespoons chopped onion - 1 teaspoon ginger-garlic paste - 2 tablespoons chopped tomato - 1/2 teaspoon cumin powder - 1/2 teaspoon coriander powder - 1/2 teaspoon turmeric powder - 1/2 teaspoon chili powder - 1/2 teaspoon garam masala - Oil as needed
Method:
Heat oil in a pan and sauté the chopped onion, ginger-garlic paste, and chopped tomato. Add all the powdered spices and sauté until the oil separates. Add the stuffed gourds and cook covered with a little water on low heat for 10-15 minutes. Finally, sprinkle garam masala and remove from heat. You can remove the toothpicks before serving.
