Potoler Dolma

Potoler Dolma in a Cashew gravy

Stuffed Ridged Gourd

Someone mentioned that it's just 7 weeks away from Durga Puja!! and it makes me very nostalgic.
Durga Puja is all about Food, Food and more Food !!

Every "Bangali" just waits for Durga Puja to visit all the favourite restaurants in town.
A separate budget is set aside for those five days and most ladies don't cook at home.
Potol  or pointed Gourd can be cooked in a number of ways. This recipe is a bit different from the one usually prepared. Traditionally curd is used.This gravy is made with Cashew Nut paste and Pumpkin Seed paste. I took the liberty of adding Onion-Ginger-Green Chilly paste.

For The Stuffing :

For the filling you will require- 1/2 cup of Cholar Dal (Bengal Gram Daal), 1 medium size onion, 1 inch Ginger,2 Green Chilly's, 1/2 tsp Red Chilly Powder, Salt and sugar as per taste and 4-6 tbsp Refined Oil.

To begin with you will need to soak the lentils in water overnight.
Then grind to a smooth dry paste with the Onion, Ginger & Green Chilly's using as little water as possible.

Heat oil in a non-stick pan and add the lentil paste. Stir cook. Add the spices and mix well.Keep frying till the paste turns golden in colour and starts to leave the pan. When you get a nice aroma its ready. Remove from the flame and cool. After the mix is cool ,it has to be filled carefully into the Ridged Gourds.

Cholar Dal

To Prepare the Ridged Gourds:

Cut off the sides. Now  make slits on the side and scoop out the insides carefully.

Steamed Ridged Gourd

Steam the Ridged Gourds but not too much.

Remove , strain, cool. Then dry and stuff each and every Gourd.

Cornflour Paste

Make a Cornflour paste to seal the openings of the  Ridged Gourds. Apply the thick paste.

Heat Mustard Oil and Deep fry the Ridged Gourds Carefully on low flame till they are soft and golden fried.

For The Gravy:

Grind  1 small Onion , 1/2 inch Ginger, 2 Green Chilly's, 10 Cashew nuts, 2 Tsp Char Magaj with 

water into a smooth paste.

Heat Mustard Oil till hot and then fry the paste well.

Add 1/4 Tsp Turmeric Powder, 1/4  Tsp Red Chilly Powder, 1/2 tsp Garam Masala Powder,

1/2 Tsp Coriander Powder, 1/2 tsp Salt and 1/2 tsp Sugar. Cook stirring all the while till oil separates

and a lovely aroma fills your kitchen. 

When the gravy is ready, add the stuffed Ridged Gourds and coat with the gravy.

To serve :

Serve with hot crispy paratha

On a serving platter, carefully take out the gravy coated stuffed Ridged Gourd and place it. Place a bowl of gravy along with the dish.

Serve with Hot Paratha's or Hot Rice.