Chingrir Pur Bhora Potoler Dolma (Dorma) recipe – Bengali style stuffed parwal curry with Prawn

Potoler dolma (dorma) is a Bengali style most popular bharva parwal recipe or stuffed pointed gourd recipe. Potoler Dolma (Dorma) stuffing can be made with prawn, fish or keema (minced meat), chhana (paneer) or cholar dal and simple spices. That stuffed parwal is shallow fried in oil and then cooked in a gravy and potoler dorma is ready for plating. Simply serve this stuffed parwal with steamed rice.

As here parwal /Pointed gourd (Bengali potol) is stuffed with prawn (chingri), this recipe is named Chingri macher Pur Bhora Potoler Dolma (Dorma) in Bengali, as in Bengali language, stuffing means “Pur”.

Chingri macher pur bhora potoler dorma or dolma served in white plate for having with rice

Potoler Dolma or Dorma is known as an authentic Bengali style dish but this dish not originated in Bengal. Originally a replica of an Armenian (Turkish) dish “Dolma”. The only difference between these two recipes is, in Armenian dolma, stuffing is wrapped in grape leaves and in Bengali dolma potol (parwal or pointed gourd) is used for stuffing. Even stuffing ingredients are also same, either meat mince or vegetables only cooked with different spices.

Before making this recipe, you must need to know a few tips about potoler dolma (dorma). Hope these tips will help you to make it perfect.

Tips to make a perfect potoler dolma (dorma) recipe with chingri maach

1. For making Potoler Dolma (dorma), must take fresh potol. If potol skin gets dry, it will be hard to scrape and will be chewy after cooking.

2. For preparing the stuffing of potol, take medium-sized tiger Prawn (bagda chingri)or white prawns. Prawns must be deshelled and deveined and without a head.

3. Carefully remove the seeds from the parwal with a knife or with the handle of a spoon without damaging the parwals belly. Stuffing can come out.

4. Do not throw out the parwal seeds, need to make stuffing with cashew nuts, tomato and curd (tok doi).

5. Fill 3/4 of the parwal with the stuffing, more stuffing can come out while frying and cooking the parwal in gravy. Though no worries if the stuffing slightly comes out at the time of frying.

Potoler dolma is not hard to make, but the preparation of stuffing makes this dish a little more time-consuming than other traditional Bengali recipes. So keep your energy on high when planning to make this dish at home.

Try this Bengali style chingrir pur bhora potoler dorma (dolma) recipe at home, hope my step-by-step recipe (with detailed pictures) will surely help you.

Few Bengali Niramish Potol er recipes –

Aloo Potoler Dalna recipe (Bengali style Parwal curry with potato)
Potol Posto (Parwal poppy seeds curry – Niramish & with onion)

Chingrir Pur Bhora Potoler dolma (dorma) recipe – Bengali style prawn stuffed parwal curry

Recipe by Moumita PaulCourse: LunchCuisine: Bengali, Indian, BangladeshiDifficulty: Moderate
Servings

10

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

1

hour 

Potoler dolma (dorma) is a Bengali stuffed potol (parwal or pointed gourd) recipe, stuffed with prawn and cooked in simple spices. This Bengali stuffed pointed gourd dish perfectly goes with steamed rice.

Ingredients

  • 500 g Potol (Pointed gourd / Parwal)

  • 200 g Prawn

  • Dolmar pur / stuffing Masala
  • 5 tbsp Mustard oil

  • 1 Onion (medium size)

  • 7 Garlic cloves

  • 1/2 inch Ginger

  • 2 Green Chillies

  • 1 Tomato (Medium size)

  • 8 Cashew Nuts

  • 2 Green cardamom

  • 4 Cloves

  • 1/2 inch Cinnamon stick

  • 1 tsp cumin powder

  • 1/2 tsp red chilli powder

  • 3/4 tsp Turmeric powder

  • 1/2 tsp Salt

  • 1/4 tsp sugar

  • For making Dolma gravy
  • 8-9 tbsp Mustard Oil

  • 2 Medium Onion Paste

  • 5 Garlic cloves

  • 1/2 inch Ginger

  • 3 Green chillies

  • 2 Green cardamom

  • 5 cloves

  • 1/2 inch Cinnamon Stick

  • 8-10 Cashew Nuts

  • 3 tbsp Curd

  • 1/2 tsp turmeric powder

  • 1/2 tsp Salt

  • 1/2 tsp sugar

Making of Potoler Dolma (Dorma) recipe

  • Scrape the potol (parwal or pointed gourd), do not peel it off. Cut one or both ends of the parwal and keep them aside.
  • Take out the parwal seeds from the openings, wash and keep them aside for later use.
  • How to prepare chingrir pur (prawn stuffing)
  • Chop the prawn meat to make its keema or grind it to make its paste.
  • Grind ginger, garlic, green chillies, cashew nuts, whole garam masala and tomato until getting a smooth paste.
  • Heat a pan, and add mustard oil, once the oil gets hot, fry the onion (finely chopped onion).
  • Make a paste of parwal seeds and fry with onion until its raw smell goes off.
  • Then add the prawn keema or paste into the pan and saute well for 1 min.
  • Lastly, add the masala (prepared earlier) to the pan. Stir well.
  • Then add jeera powder, red chilli powder, and turmeric powder into the masala and keep roasting the masala until the stuffing dries off. 
  • Lastly, add salt and little sugar, mix up with the stuffing cook for a while and turn off the heat.
  • Prawn stuffing is ready, completely cool it down.
  • Once the stuffing cools down, stuff it into the parwal and close the ends by securing it with a toothpick. Keep them aside.
  • How to make Potoler dolma gravy
  • Grind ginger, garlic, cashew nuts, green chillies, whole garam masala and curd or tok doi to get the masala.
  • Again heat the pan, and add mustard oil, once the oil is hot fry the stuffed potol by adding 1/2 tsp salt and 1/2 tsp turmeric powder.
  • Gently turn the potol to make sure the stuff is intact in parwals’ belly.
  • Once the parwals are well fried from all sides take them out from the pan and keep them aside.
  • Then add the prawn keema or paste into the pan and saute well for 1 min.
  • Then add the masala paste into the pan, and saute with salt, turmeric, red chilli powder and little sugar to taste.
  • Saute the masala until released oil, then add a cup of water and mix well with the masala.
  • Let the gravy boil, once the gravy starts to boil, add the fried stuffed parwal to the gravy and stir them gently.
  • Cook the parwals for 10 mins on slow heat by covering the pan.
  • Once the gravy gets slightly thick then turn off the heat.
  • Chingri macher pur bhora potoler dolma is ready, serve this stuffed parwal with simply hot rice and enjoy your meal.

Notes

  • Check this stuffed parwal recipe below with step by step pictures.

How to make Chingri macher Pur Bhora Potoler Dolma (Dorma) recipe (Bengali style prawn stuffed parwal curry) step by step with pictures

Prepare the potol

1. scrape the potol (parwal or pointed gourd), do not peel it off. Cut one or both ends of the parwal and keep it aside.

scraped potol imagescraped potol image

2. Take out its seeds from the openings, wash and keep them aside for later use.

Potoler seeds in bowl

How to prepare Potoler dolmar pur (Parwal stuffing)

1. Chopped the prawn to make its keema or grind it to make its paste.

Deshelled deveined prawn need to make keema

2. Grind ginger, garlic, green chillies, cashew nuts, whole garam masala and tomato until getting a smooth paste.

Potoler dormar pur er masala

3. Heat a pan, and add mustard oil, once the oil gets hot, fry the onion (finely chopped).

Frying Onion

4. Make a paste of parwal seeds and fry with onion until its raw smell goes off.

Frying potoler dana (parwal seeds)

5. Then add the prawn keema or paste into the pan, mix well with the parwal seeds and saute for 1 min.

Add Prawn keema or ground prawn meat in pan

6. Lastly, add the masala (prepared earlier) to the pan. Stir well.

Add Dormar masala in pan

7. Then add jeera powder, red chilli powder, turmeric powder, salt and little sugar into the masala and keep roasting the masala until the stuffing dries off. 

Add salt and sugar with masala

8. Once the stuffing gets dry, turn off the heat. Prawn stuffing is ready, completely cool it down.

Potoler dormar stuffing is readyPotoler dormar stuffing is ready

9. Once the stuffing cools down, stuff it into the parwal and close the ends by securing it with a toothpick.

Prawn stuffed parwal is readyPrawn stuffed parwal is ready

10. Once all parwals are stuffed keep them aside.

How to make Potoler dolma gravy

First, make the masala paste need to make the gravy of Dolma.

1. Grind ginger, garlic, cashew nuts, green chillies, whole garam masala and curd or tok doi to get the masala.

Masala for potoler dormar gravy

2. Again heat the pan, and add mustard oil, once the oil is hot fry the stuffed potol by adding 1/2 tsp salt and 1/2 tsp turmeric powder. Cover the pan.

Frying stuffed Parwal with salt and turmericFrying stuffed Parwal with salt and turmeric

3. Gently fry the potol until fried well from all sides take them out from the pan and keep them aside. 

Fried stuffed potolFried stuffed potol

4. Pour the onion paste into the same pan, and fry until the almost dries off by releasing oil from all sides.

Frying onion paste

5. Then add the masala paste into the pan, and saute with salt, turmeric, red chilli powder and little sugar to taste.

Cooking Dolmar gravy

6. Saute the masala until released oil, then add a cup of water and mix well with the masala.

Add water in sauteed dolma gravy masala

7. Let the gravy boil, once the gravy starts to boil, add the fried stuffed parwal to the gravy and stir them gently.

Stuffed parwal in dolma gravyStuffed parwal in dolma gravy

8. Cook the prawn stuffed parwals in the gravy for 10 mins on slow heat by covering the pan.

stuffed parwal is boiling in dolma gravystuffed parwal is boiling in dolma gravy

9. Once the gravy gets slightly thick then turn off the heat.

Prawn stuffed Potoler dorma is readyPrawn stuffed Potoler dorma is ready

10. Chingrir pur bhora potoler dorma is ready. Serve this Bengali stuffed parwal recipe with piping hot rice and enjoy your meal.

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