Stuffed Pointed gourd - traditional Bengali Potoler Dolma
āDolmaā is a Turkish word meaning āstuffedā relating to Ottoman cuisine. It is generally made with a filling of meat, seafood, rice, and fruits or combining them together stuffed inside a vegetable or leaf. Historically stuffed vegetable dishes have been part of Middle Eastern cuisine for centuries. But it is unknown how and when this cuisine entered the Bengali kitchen. If we look back at our culinary history, we find its mention in Bengali kitchens much before the independence of India in 1947. āDolmaā in Bengali kitchen is mostly done with the pointed gourd or āPotolā as it is known in Bengali. The āPotolā is scooped out of its inner seeds and contents, keeping the outer layer intact. A filling cooked with prawns or minced meat or fish is stuffed inside. Then itās cooked into a gravy, which is called in Bengali as āPotoler Dolmaā. Presented today is the āPotoler Dolmaā prepared traditionally in Bengali kitchens. Ingredients: Pointed Gourd āPotolā large ones ā 400 g washed an...