Potoler Dorma -- Stuffed Parwals (Pointed Gourd)

Parwal also called pointed gourd is commonly used in Bengali cuisine. Parwal in Bengali is called ‘Potol’. ‘Potoler Dorma’ is a traditional dish. I once read somewhere that it was inspired by the Greek dish—‘dolma’. How far this is true I have no clue. Be that as it may, here is the recipe:

To make stuffed parwals, which are really ‘melt in the mouth’, use Kolkata parwals, however if it is not easily available use the local variety. If you use the Kolkata parwals you do not need to peel it, just scrape the parwals.  

Kolkata (Calcutta) parwals

Kolkata parwal - Close-up

The filling for the stuffed parwal can be made with fish, mutton mince or paneer. The following recipe has a fish filling.

Ingredients for the fish filling:

• 3 thick slices Rohu or Katla fish (approximately 100 to 150 grams)
• One onion finely chopped
• One teaspoon ginger paste
• 2 tablespoons yoghurt
• One teaspoon coriander and cumin seed mix powder
• A pinch of turmeric powder
• Red chilli powder (preferably Kashmiri chilli powder) and salt to taste.

Method (for the filling):

• When you purchase the fish see that you purchase a fish which weighs more than one and half kilo for the fish has to be a fleshy one.
• Apply salt and turmeric powder to the fish slices and boil the slices.
• Boil the fish and remove the bones. Mash the boiled fish.
• Heat one tablespoon oil and fry the chopped onion till it is brown.
• Add the mashed fish and all the other ingredients which have been listed above for the filling (as shown below).

     

• Stir fry till all the masalas (spices) have blended well with the fish, as shown below:

• Before removing from heat add a little garam masala powder (see below).

•  Mix well. The filling is now ready (see below). 

• Instead of yoghurt you may use tomato ketchup. The ketchup imparts a nice tangy flavour to the fish.

Prepare the stuffed Parwals:

• Scrape the parwals.

 

• Slice off the two ends.

  

• Make a slit at the centre. 

• Remove the seeds.

•  Stuff the fish filling. 

   

• Make a thick batter with maida (refined flour) and water. Use this batter to seal the slit in the parwals.

• Shallow fry the stuffed parwals.

 

 

Ingredients for the gravy:

• 9 stuffed parwals
• 3 potatoes chopped into cubes
• One teaspoon of cumin seed
• One big onion ground to a paste.
• One teaspoon ginger paste
• 3 teaspoons coriander and cumin seed mix powder
• A pinch of turmeric powder
• Salt and red chilli powder to taste

Method for the gravy:

• Heat two tablespoons oil in wok or kadhai.
• Add a teaspoon of cumin seed.
• Once the cumin seeds begin to crackle, add the chopped potatoes and stir fry till slightly done.
• Add the onion paste, ginger paste, coriander and cumin seed mix powder, and little turmeric powder
• Add the red chilli powder and salt in accordance to your taste.
• Stir fry for a while and add water.
• Cover and cook on low flame.
• When the potatoes have softened, add the stuffed parwals and bring to a boil.
• Remove from heat and serve hot.

Mutton filling:
If you like you can also use mutton mince instead of fish. First boil the mutton mince and follow the same method for preparation of the filling as I have described above for the fish filling.

Vegetarian filling:
For a vegetarian filling you may use paneer (cottage cheese). Mash the paneer, add grated coconut,chopped coriander leaves and salt. Mix well and stuff into the parwals.

After posting this recipe, I was curious to know what exactly a dolma is. I searched the net and click here to see what I found…