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Friday, September 13, 2013

Potoler Dorma

IMG_9882This is a traditional Bengali delicacy. Potol also known as parwal or pointed gourd is first de-seeded to create a cavity inside. The potol is first fried, then filled with cooked shrimp and finally served in a gravy.


For Stuffing

  • 8 pieces potol (Pointed Gourd or Parwal)
  • 2 cups shrimps
  • 1 large onion finely chopped
  • 4 cloves of garlic
  • 2 green chilies chopped finely
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder  
  • 1 tsp. Bengali garam masala powder
  • 1 tsp. sugar
  • Salt to taste
  • Oil

For Gravy

  • 1 small onion finely chopped
  • 2 tbsp. raisins
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1 tsp. turmeric powder
  • 1 tbsp. Kashmiri red chili powder
  • 1/4 cup plain yogurt
  • 1 tsp. sugar
  • Salt to taste
  • 1/2 tsp. Bengali garam masala
  • Whole Garam masala ( 1’ cinnamon, 2 cloves, 2 green cardamom, 1 bay leaf )


First scrape the skin of the potols. Don’t peel them. Cut one end and scoop out seeds and flesh from one end with the back of a spoon. The other end will remain closed.


Wash and pat them real dry. Rub them with salt and turmeric powder and shallow fry them till their outer skin turn soft and golden yellowish. Remove and keep them aside.

Now make the stuffing. Heat 2 spoon oil in a pan and add chopped onion and crushed garlic. Fry on low heat till they turn soft and translucent. Now add shrimp, salt, sugar and all dry spice powder.  This stuffing will be on sweeter side. Add raisins and mix well. The shrimp will release water. Cook them on medium heat till all the water is dried up. Turn off the heat and let it cool down completely.


Take each potol and carefully stuff them with the shrimp mixture. Keep them aside.

Heat 2 tsp. oil in a pan and fry onion slices along with raisins till they turn golden brown. Remove and allow them to cool. Now make a paste of them.

Heat 2 tbsp. oil in a pan and temper it with crushed whole garam masala. When the oil becomes fragrant add ginger garlic paste along with turmeric and chili powder. Fry on low heat till the raw smell goes away. Now turn off the heat and wait for few minutes before you add yogurt to it, else the yogurt will form tiny lumps in the gravy. Mix yogurt with the spices and turn on the heat. Add fried onion, raisin paste to it and mix well. Keep sautéing till you see oil oozes out of the spices.

Add 1/2 cup of water to it and bring it to a boil. Lower the heat and carefully arrange stuffed potols in it. Let it simmer for a minute or two and then turn the heat off. Add a spoonful of ghee and sprinkle garam masala powder.

Best enjoyed with rice, and ghee bhat. 

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