Potoler Dorma is a famous Bengali dish where the Potol is stuffed with meat fish or vegetables. It can be eaten as an appetizer or as curry. I am using mutton as a filing in Potoler Dorma but you can use chicken, shrimp or vegetables for this recipe.
Serving Size: 2
Cooking Time: 90 Mins
4 Large Potol or Pointed Gourd
200 gms Grounded Mutton
1/2 ” Ginger and 2 cloves of Garlic
3 Green Chillies
1 tsp Cumin
1 tsp Coriander Seeds
1 Potato Boiled
Sugar to taste
Peel the potol by rubbing the knife against the skin of the potol. Then cut both ends and scoop out the seeds from the potol using the backside of a spoon. Don’t throw away the seeds it’ll be used for the filling.
Now grind the potol seeds with onion, ginger, garlic and green chillies and make a smooth paste.
In a pan roast cumin and coriander seeds for about 5 mins in low heat. Keep it aside and let it cool.
In a pan heat white oil and then add the grounded mutton and fry it until it is soft.
Add onion and potolseeds paste. Mix well and cover the lid . Let it cook for about 5 mins on a medium heat
Grind the roasted cumin and coriander seeds..
Add salt sugar and roasted cumin and coriander powder and stir well
For binding smash the potatoes and add in the filling. Keep it aside when the filling is done
Rub bit of salt in the potol. Fill the potol with the mixture. Don’t stuff too much filling in the potol. When filling is done make 3-4 holes with the fork on both side of the pointed gourd. This will prevent the filling coming out from the potol while frying.
Heat white oil and shallow fry the potol. Take it out when they are light brown
Potol–er Dorma is now ready
Enjoy Poter Dorma as an appetizer or with rice and dal. It took about one and half hours to prepare this recipe and serves 2 people.