Stuffed Pointed Gourd / Potol Dolma

Stuffed pointed gourd or potoler dolma/ bharwan parwal.  Today I made it’s veg version.  Stuffed with soya granules and potatoes.

Usually mutton minced, fish or small prawns are used for the stuffing.

In veg version you can make it with cottage cheese, potatoes or a mixture of both.

You can make the stuffing with only cottage cheese and some dry fruits too.

I tried with soya granules and potatoes. Everyone loved the taste.

 

 

 

 

Recipe

Parwal – 10
Take tender long variety parwal / pointed gourd.

Ingredients for stuffing

Soya granules  – 1/2 cup

Potatoes  – 2

Onion  – 1 finely chopped

Garlic cloves  – 3-4  grated or finely chopped

Ginger  – 1/2 inch piece grated

Green chilli  – 2-3 finely chopped

Tomato  – 1 chopped

Salt to taste

Cumin seeds  – 1/2 teaspoon

Cumin powder  – 1 teaspoon

Coriander powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon

Turmeric powder  – 1/4 teaspoon

Red chilli powder  – 1/2 teaspoon or to taste

Coriander leaves  – 1 tablespoon chopped

Sugar  – 1/2 teaspoon optional

Oil  – 2 tablespoon

For the gravy

Onions  – 2 paste

Ginger paste  – 1 teaspoon

Garlic paste  – 1 teaspoon

Tomatoes  – 2 paste

Cardamom  – 3  broken

Cinnamon  – 1 inch  piece broken

Cloves  – 3 broken

Bay leaf  – 1

Cumin powder  – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder  – 1/2 teaspoon

Kashmiri red chilli powder  – 1
tablespoon or as per your spice tolerance

Garam masala powder  – 1/2 teaspoon

Salt to taste

Oil  for frying the parwal / pointed gourd

Oil for gravy  – 2 tablespoon

Clarified butter or ghee  – 1 teaspoon

 

 

 

Method

Wash and drain the pointed gourd or parwal.

Scrap the skin. Cut off the tips from both ends.

Scoop out the seeds from one end. Be careful parwal should be intact.

Use a handle of a teaspoon to scoop out without breaking or damaging the parwal or pointed gourd.

Don’t discard the seeds. We have to use it in the stuffing.

Sprinkle little salt on the parwal and keep aside.

Soak the soya granules in water or microwave with water for 2 minutes.

Boil, peel and mash the potatoes and keep aside.

Heat 2 tablespoon oil in a pan. Add cumin seeds. Let it splutter.

Add onion and garlic. Fry till the colour change into light brown.

Add grated ginger and chopped green chilli saute for some more time.

Add the chopped tomato. Saute till the tomato becomes mushy.

Add the seeds of parwal / pointed gourd and squeezed soya granules.
Fry well.

Add salt, potatoes and all the spices. I added 1/2 teaspoon sugar too. But its optional.

When the mixture dried up completely add chopped coriander leaves and switch off the flame.

Keep aside. Let it cool.
Fry the hollow parwal till light brown.

When the parwal cool down insert the stuffing carefully without damaging the parwal.
Keep the stuffed parwal aside.

Heat 2 tablespoon oil in a pan. Add bay leaf, cardamom, cinnamon and cloves.

Now add onion paste and ginger garlic paste. Fry well. When the oil leaves the sides add tomato paste. Saute again.

When dried up add all the spices and salt. Saute till the oil leaves the sides.

Add some water and let it boil.
Put the stuffed parwal / pointed gourd in the pan slowly one by one.

Cook till the water dries up so that a thick gravy form. Add 1 teaspoon clarified butter or ghee and switch off the flame.

Potol dolma / stuffed pointed gourd or bharwa parwal is ready.
Serve with steamed rice, pulao or fried rice.