Stuffed Pointed Gourd (aloo Potoler Dolma)
Stuffed Pointed Gourd, also known as Aloo Potoler Dolma, is a traditional Bengali dish that features tender pointed gourds stuffed with a flavorful mixture of spiced potatoes and aromatic spices. This dish is a delightful combination of textures and flavors, making it a popular choice for special occasions and gatherings.
Ingredients
- 4 pointed gourds
- 2 large potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions
- Wash and peel the pointed gourds. Slit each gourd lengthwise and remove the seeds to create a cavity for stuffing.
- In a bowl, mix the mashed potatoes, chopped onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt to taste.
- Stuff the potato mixture into the prepared pointed gourds, ensuring they are evenly filled.
- Heat oil in a pan and place the stuffed pointed gourds carefully. Cook on low heat, turning occasionally, until the gourds are tender and the filling is cooked through.
- Garnish with fresh coriander leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Knife Cutting board Mixing bowl Frying pan
Tools
Potato masher
Serving suggestions
Serve the Stuffed Pointed Gourd hot with steamed rice or Indian bread for a satisfying meal.
Tips & tricks
For a richer flavor, you can also add a spoonful of thick yogurt to the stuffing mixture before filling the pointed gourds.
Cost
$8