Potoler dorma

Name: Potoler dorma
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 pieces potol (pointed gourd /parwal); 2 cup crushed and pasted coconut; 2 tablespoon cashew nut paste; 2 tablespoon raisins paste; 1 tea spoon turmeric powder; 1 tea spoon ginger paste; 1 tea spoon garam masala powder; 1 tea spoon Red chilli powder; To taste salt and sugar; as needed Oil and ghee; as needed Water; 1 tablespoon whole garam masala; Whole almonds

Sangita Mookerjee @cook_11753860

Potoler dorma

Sangita Mookerjee @cook_11753860

Saved

Ingredients

45 minutes

2 servings

4 piecespotol (pointed gourd /parwal)
2 cupcrushed and pasted coconut
2 tablespooncashew nut paste
2 tablespoonraisins paste
1 tea spoonturmeric powder
1 tea spoonginger paste
1 tea spoongaram masala powder
1 tea spoonRed chilli powder
To tastesalt and sugar
as neededOil and ghee
as neededWater
1 tablespoonwhole garam masala
Whole almonds

Saved

Steps

45 minutes

1

Scrape the skin of the potols. Cut one end and scoop out seeds and flesh from one end with the back of a spoon. The other end will remain closed.
2

Wash and pat them dry. Rub them with salt and turmeric powder. Shallow fry them till their outer skin turn soft. Remove and keep them aside.
3

Heat oil in a pan and add crashed coconut and raisins, ginger paste. Fry on low heat till they turn soft now add salt, sugar and all dry spice powder. Add raisins paste and mix well. Cook them on medium heat.
4

Take each potol and carefully stuff them with the above mentioned mixture. Keep them aside.
5

Heat oil in a pan and temper it with crushed whole garam masala. Add ginger, coconut, raisins paste along with turmeric and red chilli powder.
6

Add cashew nut paste and garam masala powder to it and mix well add water to it and boil. Lower the heat and carefully arrange stuffed potols in it
7

Add ghee and sprinkle garam masala powder. Garnish with whole almonds
8

Enjoy with rice.