Stuffed Pointed Gourd (Patol Dorma) in Traditional Bengali Style

Name: Stuffed Pointed Gourd (Patol Dorma) in Traditional Bengali Style
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 6 pieces Pointed gourd (potol); 100 g Grated coconut or rohu fish or paneer; 1 small Onion (finely chopped); 1/2 tsp Turmeric powder; 1/2 tsp Cumin powder; 1/2 tsp Coriander powder; 1/2 tsp Salt; 2 tbsp Oil; 50 ml Water

Auli Kar Raha (অলি কর রাহা) @AuliRaha

Howrah, West Bengal

A classic dish in Bengali households, often served during special lunches. It is a popular and very tasty bengali dish. Potol Dorma is valued for its delicate taste, rich stuffing, and cultural importance in Bengali cuisine. Pairs Well With: Steamed rice, ghee rice or plain roti.

Auli Kar Raha (অলি কর রাহা) @AuliRaha

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Ingredients

30 minutes

6 servings

6 piecesPointed gourd (potol)
100 gGrated coconut or rohu fish or paneer
1small Onion (finely chopped)
1/2 tspTurmeric powder
1/2 tspCumin powder
1/2 tspCoriander powder
1/2 tspSalt
2 tbspOil
50 mlWater

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Steps

30 minutes

1

Wash and lightly peel the pointed gourds. Make a lengthwise slit and scoop out the seeds.
2

Mix grated coconut/fish/paneer with onion, spices, and salt for the stuffing. If you have not coconut/Fish/paneer then let it go. Only oninon and seed is enough for stuffing.
3

Carefully stuff the mixture into the pointed gourds.
4

Heat oil in a pan and lightly fry the stuffed gourds until golden.
5

Spray water, cover and cook on low flame until the gourds are soft.
6

Serve hot, garnished as desired.