Potoler Dorma (Stuffed Parwal)


This recipe is generally prepared when we invite some of our close friends. The stuffing can be both vegetarian or non-vegetarian. This time I went ahead with non-veg and stuffed the parwal with yummy prawn stuffing. Children will love the prawns and under that context you can sneak in some veggies too, they won’t mind ;). As usual whatever I make has many benefits like Parwal 😉

Potoler Dorma

Serves: 5  Time: 1 hour

potol

INGRIDIENTS

  1. Potol (Parwal) or pointed gourd                                    :           10 Pieces
    Potol
  2. Prawns                                                  :            250 gms.
    Prawns
  3. Salt                                                        :            According to taste
  4. Turmeric                                              :            1 spoon
  5. Chilli Powder                                        :           2 spoon (or as per taste)
  6. Ginger Paste                                        :           1 spoon
  7. Sugar                                                    :           ½ Spoon
  8. Ground Spices (Garam Masala)        :           1 spoon
  9. Potato                                                  :           4 Medium Size
  10. Onion                                                  :           1 Medium Size

PROCEDURE

  1. Scrape the skin of the parwals.
  2. Make insertion from one end and remove all seed from inside. The parwals should be hollow by the time you are done scraping.
    Hollow Potol
  3. Fry all the Parwals in a wok and set them aside.
  4. Clean the prawns by washing and deveining them.
  5. Marinate the prawns with a pinch of turmeric and salt and set them aside.
  6. Remove the skin of the potatoes. Boil for some time and then smash them properly. Set them aside
  7. Take a wok and heat the cooking oil. The oil should be just enough to fry the prawns and potatoes.
  8. Fry the chopped onion till it turns brown.
  9. Add salt, chilli powder, turmeric powder, garam masala powder, ginger paste, pinch of sugar to the frying onions and stir and fry for 2-3 minutes.
  10. Add smashed potatoes and pawns. Cook for 10 minutes.
  11. Allow the preparation to cool down till it can be handled.
  12. Stuff the prepared mix into the fried parwal.
  13. The recipe is best served with rice.

 

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