Trichosanthes dioica is also known as the pointed gourd,Parwal /Parval. in Bengal we call it potol,it is a good source of carbohydrate, vitamin A and vitamin C .it also contains major nutients and trace elements like magnesium ,potassium ,copper sulphur n chlorine . heres a Bengali recipe of parwal called Potoler Dorma or Dolma...first we have to scrape the skin keeping a little stipe on the body of potol and then we have to cut a small portion of any one of the pointed side and scrape out the seeds completely . now shallow fry them for about 3-4 mins till a light brown colour is visible ..n keep aside . for the stuffing it can be veg and non veg also . in case of non veg .. fish /mutton keema /chickem keema can be used ..but here I have made it a veg stuffing with paneer. soya granules can also be used. first grate the paneer in aplate n add salt (little bit), little sugar ,ginger paste , cumin powder , half broken peanuts, little chilly powder , raisins, green chilly chopped and coriander leaves chopped . mix them well and take small portions and start stuffing into the potol(parwal) stuff till the mouth of the potol gets covered.once all the pieces r stuffed keep them aside and we ll start with d gravy part: for the gravy we need .. tomatoes( make sure they r very red), few pieces of kaju, sesame seed,ginger,cumin powderwhole garam masala,red chilly powder and few raisins n pinch of turmeric and grind to a fine paste . once done ..heat refined oil in a kadai and put the gravy, add salt and cook it till the gravy thickens ..it shudnt be watery ...do it on a medium flame .now ina large plate or any big serving bowl pour2-3 spoons of gravy on the plate and make a bed of the gravy and then arrange all the parwals on it ... once done u can pour the rest of the gravy on dem n garnish with slit green chillies ... preferably have it with steamed rice though I love it with paratha!!!!
Posted on: Fri, 06 Jun 2014 08:24:19 +0000
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