Non -veg · Recipes

Chingri potoler dolma

INGREDIENTS :

  • POINTED GOURD (POTOL ) – 8 TO 10
  • PRAWNS – 100 GMS
  • CHOPPED ONION – 2 NOS
  • CHOPPED GINGER – 1 TSP
  • CHOPPED GREEN CHILLIES-4 NOS
  • TURMERIC POWDER – ½ TSP
  • POTATO – 2 (CHOPPED)
  • POPPY SEED PASTE – 1 TSP
  • MUSTARD PASTE – 1 TSP
  • MUSTARD OIL – 2-3 TBSP
  • RAISINS – 50 GMS
  • MUSTARD OIL – 3-4 TBSP
  • ONION PASTE – 1 CUP
  • GINGER PASTE – 1 TSP
  • GARLIC PASTE – 1 TSP
  • TOMATO PASTE – 2 TSP
  • CASHEW PASTE – 25 GMS
  • COCONUT PASTE – 2 TSP
  • MUSTARD PASTE – 1 TSP
  • RED CHILLI POWDER – 1 TSP
  • TURMERIC POWDER – 1 TSP
  • SUGAR ½ TSP
  • SALT – TO TASTE
  • GREEN CHILLI – 6 NOS
  • GHEE – 1 TBSP
  • CORIANDER LEAVES – 2 TSP

Procedure:

Cut the sides of the pointed gourd and discard them. Scoop out the seeds of the pointed gourd with a thin knife and small spoon.

Heat mustard oil in a pan and fry the pointed gourd lightly and keep aside.

Heat about 2-3 tbsp of mustard oil in a pan and fry the chopped onion, chopped ginger and chopped green chillies. Fry till the onions are soft. Add the chopped potato pieces, chopped prawns, salt and turmeric powder.

Cook the mixture till almost done and then add the mustard paste. Fry till the mixture is well cooked and dry. Take it off and let it cool. Stuff all the fried pointed gourd with this mixture.

For the gravy, heat 3-4 tbsp of mustard oil in a pan. Add the onion, ginger and garlic paste.

In a small bowl take the tomato paste, kaju paste, coconut paste, turmeric powder, red chilli powder and a little water. Mix well and add it to the pan.

Add sugar and salt. Mix well and fry this mixture till the oil leaves the sides. Add the green chillies slit lengthwise. Now add a little water to make a thick gravy. Now place the stuffed potols in the curry. Simmer and cook for about 10 min. Do not stir or else the filling will come out. Then add the ghee and chopped coriander leaves. Serve with paratha or plain steamed rice.

Recipe by :  Aritra Basu

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