Recipe for Potoler Dolma or Minced Mutton stuffed in pointed gourd

Back with a bong dish again!!! The all-time favourite "Potoler Dolma" or "Minced Mutton stuffed in pointed gourd". I made the stuffing with minced meat, however you can try other options in the form of fish-stuffing or veggie-stuffing (Paneer is a definite good choice) as well. It tastes great in every way.

Ingredients:

• Pointed Gourd (Potol/Parwal): 8 pcs
• Minced Mutton/Mutton keema: 250gm
• Onion: 2 (sliced)
• Raisins(Kismis): 2 tea spoon
• Grean Peas: 1/4 cup
• Garlic paste: 1 tea spoon
• Ginger paste: 1 tea spoon
• Chilli Powder: 1/2 tea spoon
• Salt
• Pepper
• Garam Masala powder: 1/2 tea spoon
• Oil: 2 Tbsp

Procedure:

Preparing the stuffing:

1. Boil the minced meat in a pressure cooker, strain out the water & keep it aside.
2. Take a kadai (Wok) and heat oil in that.
3. Add sliced onions, and fry until golden brown.
4. Add garlic paste, ginger paste, salt, chilli powder and saute till the oil starts to ooze out from the spices.
5. Add raisins and green peas.
6. Add the minced meat and stir well.
7. Add a little water if needed, but it should be very dry.
8. Add Garam masala powder.
9. Once it is dry enough, let it cool.

Preparing the dish:

1. Wash the Potols (Parwals/Pointed Gourds) and peel the skin lightly.
2. Cut one end of each and scoop the seeds out with out tampering the other end.
3. Make sure all the seeds are removed, otherwise it will not feel good to end up with a seed in your mouth when chewing on this delicious piece of stuffed vegetable. (I checked with a torch to be sure :))
4. Fill the stuffing through the open end on the potol upto the brim, and fill generously.
5. Heat oil in a pan, and fry the stuffed Potols.
6. Serve Hot as a Starter.

Note: After frying, you can also prepare a gravy and add the fried stuffed Potols. This way you can enjoy this delicacy with Rice, and treat it as a main course as well.