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
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
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"