Potoler Dolma (Stuffed Parwal / Pointed Gourd with Mutton Mince - Bengali Cuisine)

      

  
          This is a traditional Bengali recipe of Potol (Parwal / Pointed Gourd) stuffed with mutton mince and cooked in a tomato-cashew nut based gravy. It can also be stuffed with minced prawns, paneer, boiled and mashed potatoes or Banana blossom.

          As it is a lengthy process, the stuffing can be prepared a day earlier to save time. This dish is best had with hot steamed rice, but also tastes great with chapattis.
         

• 8-10 Potol (Parwals / Pointed gourds)
• 1 cup mutton mince
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1/2 tsp. sugar (opt)
• 1 tbsp. mustard oil

Gravy

• 2 tbsp. mustard oil
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, grated
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 8-10 cashew nuts, soaked for 30 minutes and ground
• 1 tsp. ghee (clarified butter)

          Scrape the parwals. Cut one end and carefully scoop out the pith and the seeds with a small spoon. Heat 1 tbsp. oil and saute the onions till light brown.

          Add the tomatoes and saute till it is mashed. Then add the ginger-garlic paste and all the dry spices mixed with a little water. Saute well till the oil separates.

         Add the mince and cook till dry. Add 1 cup water and continue to cook, covered on a low flame till dry. Set aside to cool
.
          Stuff the parwals with the prepared mince. Replace the cut ends of the parwals with a toothpick or atta (wheat flour) dough. Heat 1 tbsp. oil in a pan and fry the stuffed parwals till slightly glazed.


          Gravy - Heat oil in a pan and temper with the cardamoms, cinnamon and cloves..followed by the onions. 

         Then add the ginger-garlic paste, coriander-cumin powder, red chili powder, garam masala powder, salt and turmeric powder mixed with little water.

          Saute till the oil separates from the sides of the pan. Add 2 cups water and bring it to a boil.

         Gently add the stuffed parwals and cook, covered till the gravy is slightly thick. Add the cashew paste and ghee. Simmer for another minute. Serve, garnished with either rice or chapattis. 

                         Heat oil in a pan and add the onions. Saute till light brown.

                          Add the tomatoes and fry till it is mashed.

                         Then add the ginger-garlic paste and all the powdered spices 
                          mixed with a little water. Fry till the oil separates.

                            Then add the mince. Fry on a low flame till dry.

                          Add a cup of water and simmer on a low flame, covered till dry.

                           Transfer to a container and keep aside to cool.

                          Scrape the parwals. Chop at the top and scoop out with the help 
                          of a small spoon.

                            Fill in the keema and secure with a toothpick.

                            Add 1 tbsp. oil and saute the stuffed parwals till they have a 
                            slight glaze.

                          For the gravy - Heat oil in a pan and saute the cinnamon, cardamons, 
                          cloves, onion paste, ginger-garlic paste and all the dry spices mixed 
                          with a little water.

                           Keep frying till the oil separates. Add water and the stuffed parwals.

                          Simmer on a low flame till the gravy is slightly reduced. Add the 
                          cashew paste and ghee. Mix well. Simmer for another minute and 
                          switch off the flame. 

                           Serve, garnished as a side dish with either rice or chapattis.