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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 with Nigella seeds - Alur Tarkari with kalojeera



 Ingredients:

500 gm Potatoes - or 4 medium sizes, diced

50 gm Tomatoes - or ¼ cup chopped

3 – 4 Green Chillies – slitted

2 tbsp Coriander leaves chopped - or a handful

1½ tbsp Mustard oil - or 20ml

½ tsp Nigella seeds - Kalo jeera

¼ tsp Turmeric powder

½ tsp Sugar

Salt to taste

1¼ cup Water - or as required

 

Instructions:

In a cooking pan, heat oil over medium-high heat; when oil is hot, reduce the heat low and add Onion seeds or nigella and one green chilli, stir few seconds to extract the flavour.

Add Potatoes, sprinkle salt and Turmeric powder, increase the heat to high, and stir for a few seconds. This will help maintain the cooking pot’s temperature.

Then reduce the heat to medium, cover the pan partially, and cook for a few minutes.

Add chopped tomato, green chilli, reduce the heat to medium-low, cover with lid again and continue cooking until potatoes get softened. You need to stir a couple of times.

Add water, increase the heat to high and let the mixture come up to a boil.

Reduce the heat to medium-low. Put the lid on and let it simmer for 7-8 minutes or until potatoes are cooked through and the gravy is thickened up.

Add Sugar and coriander leaves. Give a final stir, remove from heat, cover with the lid and give 10 minutes standing time. The gravy becomes thicker when you allow It to rest. So, make sure to turn off the heat when the gravy is a bit runnier than your desired consistency.
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