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The ingredients needed to make Pointed gourd curry(potoler dorma):
- Prepare 500 gram pointed gourd
- Provide 1 cup desiccated coconut
- Provide 2 tbsp poppy seeds paste
- You need 2 tbsp cashew-raisins paste
- Prepare 1 tsp ginger paste
- You need 1 tsp fennel seed powder
- Use 1/2 tsp turmeric powder
- Use 1 tsp cumin seed
- Provide 1 bay leaf
- Provide 1 tsp red chilli Powder
- Provide To taste salt and sugar
- Take As needed oil
Instructions to make Pointed gourd curry(potoler dorma):
- Scrape and peel off the pointed gourd
- Deseed it with a knife
- Now heat oil and saute well the Coconut, poppy seeds paste, cashew-raisins paste,adding salt, turmeric powder,sugar and red chilli Powder
- Now remove it from heat and stuff the gourds
- Heat oil and fry the gourds, covering it
- In another pan heat oil and temper cumin seed bay leaf
- Add ginger paste saute well adding the remaining stuffing masala
- Saute adding fennel seed powder
- Add this to the gourd and add water
- Boil it well and switch off the heat
- Serve it with rice
Pointed Gourd/Parwal is called 'Potol' in Bengali and 'Dolma/Dorma' means a stuffed vegetable. This Bengali delicacy is usually made using prawns or fish. But in this vegetarian and low calorie version of the Potoler Dolma, the potol/parwal is stuffed with Indian Cottage Cheese and dry fruits. It thrives well under a hot to moderately warm and humid climate. It is utilized as ingredients of soup, stew, curry, sweet, or eaten fried and as potoler dorma or even dolma (dolma) along with fish, roe or even.
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