Chingri Potol Dolma

Name: Chingri Potol Dolma
Total time: 2100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 gms Chingri or Prawns; 3 Potol or Pointed gourd; 3 Potol seeds; 100 gms Chingri washed, tail & head discarded and deveined; 2/3 green chiliies; 1 medium onion sliced; 1 bay leaf; 1 whole red chilli; 2/3 green cardamoms; 2/3 cloves; 1 Tbsp ginger paste; 1 tsp garlic paste; 1 Tbsp onion paste; 1 tsp chilli paste; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; 1/8 tsp salt; 1/4 cup tomato purée; 1/3 cup whisked yogurt; 3 Potol’s with its filling; 1 Tsp ghee; 1 tsp garam masala powder; 1/2 cup water; 3-4 Tbsp mustard oil; 1/4 tsp nigella seeds; 3 Potol’s; 1 Tbsp mustard oil; 1/2 tsp turmeric powder; 1/8 tsp salt

Madhumita Bishnu @Madhubish27

Kolkata

#CA2025
Dolma is a classic cuisine that has been introduced to India by Turkish and one can make veg or non veg. I chose Prawns or Chingri. It’s a delight to enjoy this cuisine at all times. Ideally the Potol should be young and not ripe, seeds should be small so the taste and flavour is full

Madhumita Bishnu @Madhubish27

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Ingredients

Prep time -10 mins, Cooking -25 mins

2 servings

100 gmsChingri or Prawns
3Potol or Pointed gourd
For Chingri filling
3Potol seeds
100 gmsChingri washed, tail & head discarded and deveined
2/3green chiliies
1medium onion sliced
For curry
1bay leaf
1whole red chilli
2/3green cardamoms
2/3cloves
1 Tbspginger paste
1 tspgarlic paste
1 Tbsponion paste
1 tspchilli paste
1/2 tspturmeric powder
1 tspred chilli powder
1 tspcoriander powder
1/8 tspsalt
1/4 cuptomato purée
1/3 cupwhisked yogurt
3Potol’s with its filling
1 Tspghee
1 tspgaram masala powder
1/2 cupwater
3-4 Tbspmustard oil
1/4 tspnigella seeds
Dolma
3Potol’s
1 Tbspmustard oil
1/2 tspturmeric powder
1/8 tspsalt
To fry Potol
1/2 tspmustard oil
1/2 tspturmeric powder
1/8 tspsalt
3Potol’s

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Steps

Prep time -10 mins, Cooking -25 mins

1

For Chingri or Prawns, wash, discard head and tail and devein, add to blender, wash Potol or pointed gourd, scrape the peel, cut 1 cm on one side and cut 1/4 cm on the other, take out the seeds and add to blender with Chingri, add onion, green chili and blend smooth.
2

Smear the Potol with turmeric powder, 1/2 tsp mustard oil and salt.
3

In a wok heat mustard oil add the Potol and fry for 2-4 mins, set aside, cool.
4

In the same wok add mustard oil, add nigella seeds, stir, add the Chingri paste, add turmeric powder and salt and cook till Chingri paste leaves surface, set aside to cool
5

Add the Chingri paste inside the Potol till the edge
6

In the same wok heat rest of the mustard oil, add bay leaf, whole red chilli, cloves, green cardamom and stir for 1/2 min. Add onion paste, ginger paste, garlic paste, green chilli paste, turmeric powder, red chilli powder, coriander powder and mix well.
7

Add tomato purée and mix well until softened, add whisked yoghurt and sakt and mix well.
8

Add Potol, 1/2 cup water and cover to cook, consistency should be dry
9

Drizzle ghee and add garam masala powder.
10

Serve and enjoy 😊

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on May 05, 2025 09:22

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you