Potol Dolma Recipe
I am in love with this Potol Dolma recipe as it brings such rave comments everytime I make it. Whenever I have Indian friends visiting I always prepare Potol Dolma which is most loved by them. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Potol Dolma recipe?
Summary
CuisineIndian
Ingredients
4 (500 g approximately) large wax gourds (potol or parwal)
Oil for sauteing
100 g onions, chopped
10 g ginger, ground to a paste
10 g garlic, ground to a paste
650 g tomatoes, chopped
30 gsugar
20 g curry powder (or 'panch phoron' powder)
Salt to taste
300 g potatoes boiled and mashed
10 g garam masala powder
10 g raisins
Directions
Cut open one end of the wax gourds and scoop out the seeds.
Reserve the cut off pieces.
Heat the oil in a pan and saute the onions till golden brown.
Add the ginger and garlic pastes and the chopped tomatoes.
Stir for a minute or two and add the curry powder, sugar and salt to taste.
Cook till the tomatoes are thick and pulpy.
Add the mashed potatoes to half the tomato mixture and sprinkle in the garam masala powder.
Fill the wax gourds with the potato-tomato mixture along with a few raisins.
Cover the wax gourd with the cut-off end and secure with toothpicks.
Place half the reserved tomato sauce in a deep pan and arrange the wax gourds in it.
Cover with the remaining sauce and cook for 20 minutes or until wax gourds are done, shaking the pan gently from time to time.
Carefully remove the toothpicks and serve hot.
Reserve the cut off pieces.
Heat the oil in a pan and saute the onions till golden brown.
Add the ginger and garlic pastes and the chopped tomatoes.
Stir for a minute or two and add the curry powder, sugar and salt to taste.
Cook till the tomatoes are thick and pulpy.
Add the mashed potatoes to half the tomato mixture and sprinkle in the garam masala powder.
Fill the wax gourds with the potato-tomato mixture along with a few raisins.
Cover the wax gourd with the cut-off end and secure with toothpicks.
Place half the reserved tomato sauce in a deep pan and arrange the wax gourds in it.
Cover with the remaining sauce and cook for 20 minutes or until wax gourds are done, shaking the pan gently from time to time.
Carefully remove the toothpicks and serve hot.
