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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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Tetor Daal - lentil cooked with bitter gourd



An all-time favourite during Bengali summertime, this dish is just heaven from the grandmother's kitchen. With a sprinkle of desi ghee it is more attractive to a Bengali than Biriyani. This is an original cuisine from the Bengali kitchen reminiscing the flavours of beautiful Bengal.

Ingredients:

250 g lau (bottle gourd)

50 g korola (bitter gourd)

100 g moong dal

550 g water (for boiling dal)

25 g mustard oil

‍1 pc dried red chilli‍

1 pc bay leaf‍

½ tsp shorshe (mustard seeds)‍

½ tsp methi (fenugreek seeds)‍

40 g grated coconut‍

40 g ginger paste‍

8 g ghee‍

13 g salt‍

30 g sugar

Instructions:

Wash and rinse the dal thoroughly, and boil until the grains are soft (but still whole).

Cut korola in rings. Cut lau into 4 cm chunks.

Transfer lau to a saucepan. Add just the amount of water that is needed to submerge the chunks. Cover and steam for 8 minutes. The lau should be around 90% done, not fully cooked and mushy. Drain and set aside.

Heat mustard oil in a wok. Add korola and fry till golden (4 minutes). Set aside.

Temper the same oil with dried red chilli, bay leaf, mustard seeds, and fenugreek seeds. Once the spices turn aromatic, add grated coconut. Fry till the coconut turns light brown (2 minutes).

Add half of the ginger paste; reserve the other half for later. Fry until it turns slightly golden.

Add fried korola, and the boiled moong dal. Season with salt and sugar.

Add boiled lau. Bubble for a few minutes and add the remaining ginger paste.

Finish with ghee, and serve hot to enjoy with steaming white rice.

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