Tuesday, 30 June 2015

Potoler Dorma / Pointed Gourd Dorma

Machdeye Potoler Dorma / Pointed Gourd Dorma
For the stuffing
250 grams Boneless Fish pieces
Scooped out seeds of the Parwal
1/2 tsp of turmeric powder
1/2 tsp of red chili powder
1 onion finely chopped
1 tsp Garlic chopped
1 tsp Green chilli chopped
1/2 tsp garam masala powder
1/2 tsp Cumin seeds
Salt to taste
1 tbsp Oil
Take oil in a pan. Add cumin seeds. Let it crackle. Add onion, chilli and garlic. Sauté it till the onions changes its colour. Add salt, turmeric powder and garam masala powder. Sauté it for another minute and add the fish pieces and scooped out seeds of the Parwal.  Cover the pan and cook till the fish has become tender. Keep stirring the stuffing till the fish breaks up into smaller pieces. Keep the stuffing aside.
For the Dorma
12 Parwal / Pointed Gourd
Fish Stuffing
1 Onion sliced
1 Tomato chopped
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 Tomato purée
1 tbsp Beaten curd
1 Bay leaf
1/2 tsp Cumin seeds
1/2 Tumeric powder
Salt to taste
1/2 tsp Garam Masala powder
1/2 tsp Sugar
1 tbsp Oil
1/2 tsp Ghee
Take the parwals and gently scrap the skin. (Do not peel the skin.) Cut one side of the Parwal. Keep the cut piece. Scoop out the seeds of the Parwal from just one side, while keeping the other end closed. Fill in the stuffing in the Parwal. Close the open side of the Parwal with the cut piece. Insert a toothpick so that the stuffing does not come out from the open end. Fry the parwal until lightly browned and keep aside. Take oil in a kadai and add the cumin seeds. Let it crackle, add bay leaf. Add chopped onions and sugar, sauté it till light brown in colour. Add ginger and garlic paste. Sauté it for a minute. Add salt, turmeric powder, garam masala powder, tomato purée and curd. Stir it and close the lid and cook it for 2 to 3 minutes. Add 2 cups of water on a low flame let the gravy simmer for 10 minutes. Add the stuffed Parwals. Cover and cook till the parwals become tender. Add ghee and sprinkle garam masala on top.

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