Veg Potoler Dolma( নিরামিষ পটলের দোলমা )

 Veg Potoler Dolma (Stuffed Pointed Gourd) is a Bengali delicacy where pointed gourds (potol) are stuffed with a savory filling and simmered in a flavorful gravy. Here’s how to make it:

Ingredients:

For the Stuffing:

8-10 pointed gourds (potol), peeled and hollowed

100g paneer (cottage cheese), crumbled

1/2 cup grated coconut

1-2 green chilies, finely chopped

1/2 teaspoon ginger paste

1/4 teaspoon cumin powder

Salt to taste

A pinch of sugar

Oil for cooking

For the Gravy:

2 tablespoons mustard oil or any cooking oil

1 bay leaf

1 cinnamon stick

2 green cardamoms

1 clove

1/2 teaspoon cumin seeds

1/2 teaspoon ginger paste

1/4 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon red chili powder

1/4 teaspoon garam masala

Salt to taste

1/2 teaspoon sugar

1/2 cup yogurt (beaten)

Water as needed

Fresh coriander leaves for garnish

Instructions:

Preparing the Stuffed Potol:

1. Prep the Potol: Peel the pointed gourds, leaving strips of skin for a striped effect. Hollow out the inside, creating a space for the stuffing.

2. Make the Stuffing: In a bowl, mix crumbled paneer, grated coconut, green chilies, ginger paste, cumin powder, salt, and a pinch of sugar.

3. Stuff the Potol: Fill each hollowed gourd with the prepared stuffing mixture. Gently press the filling in, ensuring it's compact.

4. Cook the Stuffed Potol: In a pan, heat a little oil and lightly fry the stuffed gourds until they’re golden and slightly tender. Remove and set aside.

Preparing the Gravy:

1. Temper the Spices: In a separate pan, heat mustard oil. Add bay leaf, cinnamon stick, cardamoms, clove, and cumin seeds. Let them sizzle until fragrant.

2. Make the Masala Base: Add ginger paste, turmeric powder, cumin powder, and red chili powder. Cook until the oil separates.

3. Add Yogurt: Lower the heat and add beaten yogurt, stirring continuously to avoid curdling. Add a little water if needed to adjust the gravy’s consistency.

4. Season the Gravy: Add salt, sugar, and garam masala. Let the gravy simmer until it thickens slightly.

5. Combine and Simmer: Gently place the fried stuffed gourds in the gravy. Simmer on low heat for about 10-15 minutes, allowing the flavors to meld.

Serving:

Garnish with fresh coriander leaves and serve hot with steamed rice or chapati.

Enjoy your delicious Potoler Dolma!