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Stuffed Pointed gourd - traditional Bengali Potoler Dolma

‘Dolma’ is a Turkish word meaning ‘stuffed’ 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. ‘Dolma’ in Bengali kitchen is mostly done with the pointed gourd or ‘Potol’ as it is known in Bengali. The ‘Potol’ 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 it’s cooked into a gravy, which is called in Bengali as ‘Potoler Dolma’. Presented today is the ‘Potoler Dolma’ prepared traditionally in Bengali kitchens. Ingredients: Pointed Gourd ‘Potol’ large ones – 400 g washed an...
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Potato Curry - Alur Tarkari




Alur tarkari is a traditional Bengali potato curry that is simple yet flavourful. It is a popular side dish that pairs well with luchi, paratha, or rice. Made with basic spices and ingredients, this recipe brings out the natural flavours of potatoes and creates a comforting and satisfying dish. Here's how to prepare alur tarkari:

 

Ingredients:

4 -5 medium-sized potatoes, peeled and cut into cubes

1 pinch of Asafoetida powder (hing)

2 tablespoons vegetable oil

1 teaspoon panch-phoron (cumin, fennel, nigella, radhuni or wild celery and fenugreek seeds)

2 green chillies, slit lengthwise

1 teaspoon ginger paste

1/2 teaspoon turmeric powder

1 teaspoon red chilli powder (adjust to taste)

Salt to taste

1 cup water

Fresh coriander leaves for garnish (optional)

 

Instructions:

Heat vegetable oil in a deep pan or kadai over medium heat.

Add pinch of hing or asafoetida powder.

Add panch-phoron seeds to the hot oil and let them splutter.

Add the green chillies to the pan and sauté

Add ginger paste to the pan. Sauté for a minute until the raw smell disappears.

Add turmeric powder, red chili powder, and salt to the pan. Mix well and cook the spices for a minute to enhance their flavours.

Add the cubed potatoes to the pan and mix them with the spice mixture until they are coated evenly.

Pour water into the pan, cover it with a lid, and let the potatoes cook on medium heat. Stir occasionally to prevent sticking to the bottom of the pan. Cook until the potatoes are tender and can be easily pierced with a fork. If needed, add a little more water during cooking to prevent drying out.

Once the potatoes are cooked, slightly mash a few of them with the back of a spoon. This helps to thicken the curry and create a creamy texture.

Simmer the curry for a few more minutes, allowing the flavours to meld together. Adjust the salt and spices according to your taste preferences.

Remove the pan from the heat and transfer the alur tarkari to a serving dish.

Garnish with fresh coriander leaves, if desired.

Serve hot alur tarkari with luchi, paratha, as a delicious and comforting breakfast or meal.

 

Enjoy the aromatic and flavourful alur tarkari as a satisfying accompaniment to your favourite luchi, parota, ruti or rice dishes. The combination of tender potatoes and spices creates a delightful balance that is sure to be enjoyed by all.

 

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