Potoler Dolma (Stuffed Pointed Gourd)

Instructions

Instruction for Preparing the Potol/Pointed Gourd :

1. Wash, clean and pat dry the potol/parwal/pointed gourd. Light scrape the sides as shown in the given picture and cut off the tips.
2. Gently scoop out the flesh and the seeds of the potol. I always use the handle of the spoon to do this. Care must be taken not to damage or break the sides or the other end of the potol. Do Not discard the flesh and the seeds of the potol, as you can make an easy and yummy bhaji with them later on. Please check the notes section below for this.
3. Apply salt to the potol, both inside the hollow and outside as well. Keep them aside for 10 mins.
4. In the meanwhile heat half the oil in a deep bottom pan. Fry the potol in batches till they turn light brown in colour. Add some more oil to the pan if required.
5. Drain them on paper towels and keep them aside to cool.

Instruction for the Filling:

1. Clean and pat dry the Rui/Rahu pieces. Smear lightly with salt and turmeric.
2. To debone the fish you can either shallow fry or boil or can even microwave them for 2 – 3 mins. I opted for the last method as it is not only more healthy but is also trouble free. Also the texture of the fish turns out just right, soft and crumbly.
3. Heat the remaining oil over medium -high heat in the deep bottom pan . Add the sliced onion and saute till they turn translucent. Now add ginger, garlic paste and chopped green chillies. Stir and saute till the colour changes to a light golden.
4. Next add the turmeric powder along with the red chilli powder. Toss well and cook for another 2-3 mins.
5. Add the deboned fish and adjust the salt.
6. Stir from time to time and cook till the mixture reduces in volume and becomes more tighter. Oil should start separating from the sides as well. Finally add the garam masala powder and the chopped coriander leaves. Mix thoroughly before taking off the heat.
7. Once the fish filling cools down, stuff the scooped out fried potols with the filling. Stuff the filling till the edges and pack them tightly.

Instruction for the  Gravy:

1. Heat 2 -3 tbsp Oil in a heavy bottom pan. Add the bay leaves, onion paste and the ginger, garlic paste. Saute for 3 -4 mins over medium heat.
2. In a bowl mix together the curd, poppy seed and cashew nut paste along with all the dry masalas except garam masala. Now add this mixture to the pan along with the tomato puree.
3. Stir frequently over medium-low flame and cook till oil separates from the edges. Now add salt, sugar, water and allow to cook for another 2 -3 mins. Turn down the heat to a low and add stuffed potols. Simmer for 2 -3 mins more or till the gravy thickens.
4. Sprinkle the garam masala just before switching off the flame.