Chingrir Pur Diye Potoler Dorma (Shrimp Stuffed gourd in spicy Gravy)

Chingrir Pur Diye Potoler Dorma

Ingredients:

 Wax Gourd (Potol) – 8 to 10

For the stuffing:

Shrimps – 100 gms

Chopped onion – 2 nos

Chopped ginger – 1 tsp
Chopped Green Chillies-4 nos

Turmeric powder – ½ tsp

Potato – 2 no. (chopped)

Posto (poppy seed) paste – 1 tsp

Mustard paste – 1 tsp

Mustard Oil – 2-3 tbsp

Kismis (raisins) – 50 gms

For the gravy:

Mustard oil – 3-4 tbsp

Onion Paste – 1 cup
Ginger paste – 1 tsp

Garlic paste – 1 tsp

Tomato paste – 2 tsp

Kaju (cashew) paste – 25 gms

Coconut paste – 2 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 chopped

  

Method:

Clean, de-shell and de-vain the shrimps. Discard the heads and chop them into small pieces.

Cut the sides of the potol (parbal in hindi) and discard them. Carefully take out the seeds of the potol with a thin knife and small spoon. Do this to all the potols. Heat mustard oil in a pan and fry the potols lightly and keep aside.

Take 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 shrimps, salt and turmeric powder. Fry the mixture till almost done and then add the posto and mustard paste. Fry till the mixture is well cooked and dry. Take it off the flame and let it cool. Stuff all the fried potols with this mixture.

Prawn Filling

Take 3-4 tbsp of mustard oil in a pan and heat it. 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.

Take off flame and serve hot with Paratha or Luchi or plain steamed rice.