potoler dolma or stuffed pointed gourd
Cuisine: Indian
Prep time: 
Cook time: 
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Stout pointed gourd are stuffed with variety of fillings and then curried in cumin-ginger based gravy with loads of flavour infused in it from garam masala.
  • Potol(pointed gourd): 6-8 long and slender in shape
Stuffing (veg version)
  • Coconut grated: 1 cup
  • Onion (medium): 1 sliced
  • Raisins and Cashew nuts: ½ cup
  • Cumin powder:1/2 tsp
  • Green chilies : 1 tsp (finely chopped)
For gravy
  • Cumin paste (made out of roasted cumin seeds): 1 tbsp
  • Ginger paste: 1 tsp
  • Onion paste: 2 tbsp (optional)
  • Red chili paste: ½ tsp (if it is very spicy)
  • Garam masala paste: 1 tsp
  • Bay leaves: 1 or 2
  • Cardamom: 3-4
  • Oil: 2-3 tbsp or as required
  • Salt and Sugar to taste
  • Water: ¾ cup
Scraping and scooping:
  1. Wash the potol or the pointed gourd and scrape the skin very lightly and carefully so as not to distort its shape.
  2. Now cut one end of the potol in a circular disc and big enough to insert the tail of teaspoon or your finger. Now with the help of a spoon or finger scooped out the seeds thoroughly and washed the inside of it. Smear it with salt and leave for few minutes.
  3. Cut half the onion into thin slices and make a paste of the other half (if using the onion paste).
  4. Dry roast the cumin seeds (2 tsp) and grind it in mortar and pestle and make a paste out of it with little water.
  5. For garam masala you can roast few cloves, cardamoms, black peppercorns and cinnamon and grind them together. Or else use the commercial one.
Stuffing (for various kind of stuffing see below) :
  1. Meanwhile heat some oil in a pan and lightly fry the sliced onion. Once it become translucent add the scraped coconut along with the raisins and cashew nuts. Fry them till the coconut slightly changes its color to light brown and add salt and sugar (skip sugar if coconut is sweet) to taste. Add the cumin and green chillies, fry them for a while and if requires add little water. Take it out from the pan and cool it to room temperature.
  2. Next add some oil in the pan and lightly fry the potols till they turn light brown in color. Take it out and cool it to room temperature.
  3. Stuff the potols up to its neck carefully and tightly with the above mentioned stuffing and keep them aside.
  1. Heat some oil in pan and add the bay leaves and cardamoms. Add the onion paste, ginger paste and fry for a while. Next add the cumin paste, red chilli paste, garam masala and saute them. Adjust the seasonings and add little water. Put the stuffed potols in it and simmer on low heat till the gravy thickens.
  2. Serve the potoler dolma or dorma with plain white rice or pulao.
You can also batter fry the stuffed potols and serve it as an appetizer.
Instead of pointed gourd, you can try this recipe with zucchini too.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/potoler-dolma/