Add more oil to fry the potatoes and pointedgourd. Now add the potatotes and pointedgourd. PotolwithPrawnor Chingri curry is a traditional common dish and its simple and easy to make
Today, I am going to share an elite vegetable preparation with a non veg twist which is considered as one of the most conventional and humble Bengali delicacies, PotolerDorma/Potoler Dolma or Stuffed PointedGourd Curry
Serve the delicious Shahi Parwal Curry as a side dish with rice/roti or pararha. If needed add little warm water and keep cooking till all the water evaporates
WithPointedgourd I tried a fry recipe which came out really well and here is the recipe for you to try and see your family members enjoy eating Ingredients
I have added some potatoes along withparwal and cooked them in a fresh masala paste, this curry would go very well as a side dish for rotis, naans and pilafs
Keep cooking till all the water evaporates. Today I am sharing with you a simple curry recipe made withParwal and Rice (Fine quality/Gobindo Bhog Rice)
The filling for the stuffed parwal can be made with fish, mutton mince or paneer. Stir fry till all the masalas (spices) have blended well with the fish, as shown below
The other day I got some fresh parwal/potol/pointedgourds. I am very much in the kitchen cooking them from dried fish to tetor dal[lentils with fried bitter gourd]
Trichosanthes diocia is known as the pointedgourd, parwal (parval) orpotol. This is used as the ingredients of soup, stew,curry sweet or eaten fried and as potolerdorma( dolma) with fish or meat or potato stuffing
PointedGourd/Parwal is called 'Potol' in Bengali and 'Dolma/Dorma' means a stuffed vegetable. But in this vegetarian and low calorie version of the Potoler Dolma, the potol/parwal is stuffed with Indian Cottage Cheese and dry fruits
dry gravy or otherwise. The markets will be flooded with young pointedgourds/parwal/potol. A curry with potatoes and pointedgourd is most common at our place, we call it ALOO POTOLER DALNA
Garnish with chopped coriander leaves. It is mostly used in North Indian cooking. Parwal usually has a white center along with tender seeds but sometimes they are a bit yellowish and have hard seeds
Serve hot with fresh hot roti or rice. Parwal is also known as Trichosanthes dioica is also known as the pointedgourd, parwal/parval (from Hindi), orpotol (from Assamese, Oriyaor Bengali (পটল) pôţol) "Paror" in Maithili, "Parol" in Magahi and "Parwal" in Bhojpuri, Urdu and Awadhi
Those days, when I feel very energetic to cook something very special I decide to prepare at least one dish with "Posto" and the other days when I simply don't remain in the mood of cooking at all I again look for "Posto"
![POTOLER NIRAMISH DORMA [PANEER STUFFED POINTED GOURD]](http://cdn.mytaste.org/i?u=group2%2FM00%2FE2%2FAA%2FCgAINlgPj9eAXIxFAAtCqhJkC9U902.jpg&w=330&h=270&c=1)
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