POTOLER DOLMA/DORMA POINTED GOURD STUFFED WITH MOTOR DAL BENGALI STYLE

Bengalis love to eat, feed others and cook .They are connoisseurs .They are expert judges in matter of taste .We are not out of this group. I also always ready to do fusion in cooking and trying new and authentic dishes regularly. Today I am sharing with you ‘POTOLER DOLMA”, pointed gourd stuffed with yellow split peas .This is a famous traditional Bengali recipe .Generally stuffed with meat and prawn .I did this with motor dal (yellow split peas). It can also be of coconuts and condensed khoa. This exotic delicacy is usually meant for special occasions.

I made it a vegan recipe. Now let start the recipe.

Total Time: 1/2 an hour.

Preparation time: 15 minutes

INGREDIENTS:

1    1)  Pointed gourd (Potol or parwal) : ½ kg

2

     2)  Yellow split peas (motor dal) : ½ kg

SPICES:

1) Turmeric powder:1 teaspoon.

2) Red chili powder: 1 ½ teaspoons.

3) Bay leaves: 2 to 3

4) Red chilly: 2 in numbers.

5) Green chilly: 2

6) Cinnamon sticks: 1 to 2 inches

7) Raisins: 9 to 10 pieces

8) Curd: 1 Cup, ginger paste: 1 tablespoon.

9) Mustard oil: 1 cup

10) Salt to taste.

11) Sugar: 2 tablespoons.

HOW TO MAKE

1)      Peel off skins of pointed gourd .Don’t peel whole skin. Cut small portions from the top. Clear whole seeds from parwals.

2)      Add turmeric powder and salt to parwal. Mix well. Ready for frying those.

3)      Shallow fry pointed gourds. Keep aside.

FOR STUFFINGS:

1)      Soak yellow split seeds (motor dal ) over night. Paste dal in grinder.

2)      Keep a karai on oven .Take some mustard oil and pour dal mixture .Add ginger paste ( 1 tablespoon) , turmeric powder (1/2 teaspoon) , red chili powder ( ½ teaspoon),sugar (1/2 teaspoon ) , salt ( according to requirement).Stir properly to mix well until it becomes dry.  Now mixture is ready for stuffing.

3)      Fill parwals with dal mixture properly .Take help of back portions of spoon.

FOR TEMPERING:

1)      Take 1 cup of curd. Add turmeric powder, red chili powder, little bit salt and sugar in it and mix well

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2)      In a frying pan take some mustard oil and heat. Pour red chili, green chili, bay leaves, cinnamon sticks and some raisins in it. Now add ready mix of curd with 2 cups of water .Boil gravy for 2 minutes and add ready stuffing pointed gourds.

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3)      Boil pointed gourds gravy for 5 minutes. Keep a lid on it. Our “POTOLER DOLMA “is ready.

Serve “POTOLER DOLMA” with hot steamed rice. It’s so delicious.

HAPPY COOKING!

 WITH LOVE

Rita

BOOK REVIEW: 10 BEST ASIAN CHICKEN RECIPES

As I am doing food blogging, I always search for new good recipes book to improve myself and keep indulge in experimenting foods .Recently I got my hands on “10 Best Asian Chicken Recipes”. It helps me to get more different ideas about Asian Chicken recipes.

Author Rudrita Chatterjee shares her ideas, tips in innovative way and offers easy contemporary versions of authentic chicken recipes.

About the book:

If you are a real foodie, love to cook and want to experiment with some ingredients then this book is only for you. This book is perfect addition to your home cookbook collection.

The book  “10 Best Asian Chicken Recipes” provides you full idea from starter to main course of Asian recipes .There are 10 recipes in this book, As for example Chicken  Malai Tikka ,Turkish Chicken Kabab etc. The cover page is so attractive that enhances your mind to collect the book.

All colorful pictures captured in this book is mouth watering, book is easy to follow and ingredients mentioned here are easy to avail in any market. You will get tastes of different Asian regions. Easy step by step images helps you to understand the recipes. She describes the history and meaning of recipes in short way as well.

Should I refer this book to any foodie?

Yes, I refer this book to food lovers for easy and clear conceptions about Asian chicken recipes.

Rating: 4.5/5

Price: $18.00

Where to get ?

Click here to buy.