Saturday, 8 August 2015

CHINGRI DIYE POTOLER DORMA / PRAWN STUFFED POINTED GOURDS



Its pretty long time I have not posted an authentic Bengali recipe. I am very much in the kitchen cooking them from dried fish to tetor dal[lentils with fried bitter gourd]. Its a pleasure to say I often travel all the way to the Indian/Bangladeshi shops and fill my trolley with everything Indian/Bengali. Sitting inside a Bangladeshi shop and experiencing that typical feel of my region is so satisfying, perhaps I do not have enough vocabulary to express. I would suggest my expat friends, if you are suddenly feeling homesick, go to an Indian market, the very sight of your own kind of veggies and other stuffs will make you happier.... it will give you a feeling that you are among your own. At least I feel that way. The typical Indian/Bengali in me never will die. I will not reserve or preserve it, it is a natural process. The very sight of gondhoraj lebu[a very flavourful lemon] in a Bangladeshi shop turns me onto a chirpy little bird.

The other day I got some fresh parwal/potol/pointed gourds. It was an instant decision to prepare POTOLER DORMA[PRAWN STUFFTED POINTED GOURDS]. The satisfied shopper then went inside a South Indian outlet and had a hearty meal with rawa dosa and chutney. The wanderer in me loves wandering alone, these days loving it more. Enjoying blogging, reading, music, family time and cooking. From my angle I see mistrust, lack of benevolence, sympathy, empathy, honesty around so much that its a personal choice to keep a safe distance from all the nonsense that goes around. Am I trying to prove myself innocent?? NO, NEVER. But then I follow some principal in life.... I do not back stab people and follow some ethics in maintaining relationships. People may think why do I need to get philosophical while writing recipes. To that I would say I wish to establish and jot down my point of view on life n people as much as I wish to compile my recipes. Happy to be engaged with some fellow blogger/virtual world of friends with the common aim of compiling recipes for the rest, at least the virtual world do not kiss you and back stab at the same time. Its all about professional attitude here.

Coming back to Potoler Dorma, I have described the whole process with stepwise picture so that this lovely recipe is tried in many more kitchens outside Bengal. You can try with your own combination of spices. Like few others, I have used up the seeds of the pointed gourds, believing nothing should go waste in a middle class family. Let us take a look at the recipe.

INGREDIENTS :[FOR THE STUFFING]
Small Prawns : 300gm
Pointed Gourd : 8
Pointed Gourd Seeds : Of as many you are using
White Sesame seed : 1tsp[khas khas if you are not living in Singapore or Dubai]
Cumin Powder : 1/2tsp
Salt : As required
Turmeric Powder : 1tsp
Chilli Powder : 1/2tsp
Cumin Seeds : 2pinches
Oil : 2tbsp

INGREDIENTS :[FOR THE CURRY]
Yogurt : 1/2cup
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As required
Onion : 1
Nigella Seeds : 2pinches
Cardamom Powder : 2pinches
Cinnamon Powder : 1pinch
Bay leaf : 1
Ghee : 1tsp
Oil : 2tbsp

METHOD :
Clean and wash the prawns. Peel, take out the seeds and flesh of the pointed gourds, wash them thoroughly. Take a look at the picture below.



Now add salt and turmeric to both the pointed gourds and prawns. Fry the pointed gourds after few minutes. Keep aside, allow to cool.

Fry the prawns lightly. Make a paste with the seeds, flesh of potol, sesame seeds.

Temper the oil with cumin seeds. Add the paste. Saute for 2 minutes, add all the powdered spices , salt to it and stir well for 1 minute.

Add the prawns and stir well. Cover cook for 10 minutes stirring in between.

Once dry, the stuffing is done. Take a look at the picture below.




Honestly, I used my fingers to do the stuffing, easier. Please note, if you fry the gourds and then do the stuffing, they do not come out while boiled in the gravy. They look as below after being stuffed.



Now heat oil in a wok. the onion needs to be peeled, washed and sliced.

Temper oil with nigella seeds n a bay leaf. Add the sliced onion and fry till brown.

Add the ginger paste. Stir well for 2 minutes, add the beaten yogurt and stir for 2-3 minutes.

Add the chilli powder, cumin powder, coriander powder, turmeric powder, salt, stir well .

Add one cup water, let boil and add the stuffed pointed gourds.

Cover cook for ten minutes, turning them carefully in between. Add the cinnamon, cardamom powders and ghee, sugar 2-3 minutes before switching off.

Serve with steamed hot rice.



11 comments :

  1. I am so so happy to see this recipe. It's a much loved recipe in my home and kudos to you for putting it up so beautifully in your Blog. I can almost get a whiff of all the fragrance and deliciousness as one would dig into the dorma. Loving it oh so much.

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    1. Piyali again with her choicest words making my post even worthier...thanks dear...your words work wonders...on me😊

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  2. This looks so delicious and inviting, Soma! :)

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    1. Anu thank you dear for always being so encouraging

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  3. Wow ! This looks just tempting & delicious. nice presentation .

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    1. Madhavi Cyber Kitchen heartfelt thanks for the support

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  4. Replies
    1. Sotti tai....shomoy lagey tai regular kora hoyna...hi Indrani enjoying your different kinds of recipes...truly

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  5. Oh so good...yummy curry with prawn stuffing..must try

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  6. Anitha heartfelt thanks sis...whats cooking in your kitchen

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  7. The stuffing always fills great when done with hands/fingers... Love this authentic bengali recipe ... Looks yumm

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