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.
This one tasted superb, aunty! 😀
Thanks a lot dear 🙂