Potoler Dolma with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Pointed Gourds

   • Lightly scrape the skin of the pointed gourds and trim both ends.
   • Make a lengthwise slit on one side, being careful not to cut all the way through.
   • Gently scoop out the seeds and pulp using a small spoon, creating a hollow cavity.
   • Bring a pot of water to a boil, add 1 tsp of salt for blanching, and blanch the hollowed gourds for 2-3 minutes until slightly tender. Drain and set aside.
2. 2

   Prepare the Fish Stuffing

   • Boil the fish pieces with 1/2 tsp turmeric powder and a pinch of salt until cooked through, about 5-7 minutes.
   • Drain the fish, let it cool, then carefully remove the skin and bones. Flake the fish meat with a fork.
   • Heat 2 tbsp of mustard oil in a pan. Add the finely chopped onion and sauté until golden.
   • Add 1 tsp each of ginger and garlic paste, and the chopped green chilies. Sauté for 1 minute.
   • Add the flaked fish, 1/2 tsp cumin powder, and 1/2 tsp salt. Mix well and cook for 3-4 minutes until the mixture is dry.
   • Stir in 1/2 tsp garam masala. Turn off the heat and let the stuffing cool completely.
3. 3

   Stuff and Fry the Gourds

   • Carefully fill the blanched gourds with the cooled fish mixture. Do not overstuff.
   • Heat the remaining mustard oil in a wide pan over medium heat.
   • Gently place the stuffed gourds in the pan and shallow fry, turning occasionally, until golden brown on all sides (about 6-8 minutes).
   • Remove the fried gourds from the pan and set them aside.
4. 4

   Make the Gravy

   • In the same pan, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant.
   • Add the onion paste and cook for 5-7 minutes until light brown and the oil separates.
   • Add 1 tbsp each of ginger and garlic paste and cook for another 2 minutes.
   • Add the tomato puree, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder. Sauté for 5-6 minutes until the masala is well-cooked.
   • Reduce the heat to low. Add the whisked yogurt and stir continuously for 2 minutes to prevent it from curdling.
5. 5

   Simmer and Finish the Dolma

   • Add 1.5 cups of warm water, the remaining 1 tsp salt, and 1 tsp sugar. Mix well and bring the gravy to a gentle boil.
   • Carefully slide the fried stuffed gourds into the gravy.
   • Cover the pan and simmer on low heat for 10-12 minutes, allowing the gourds to absorb the flavors.
   • Turn off the heat. Drizzle with 1 tbsp of ghee and sprinkle the remaining 1/2 tsp of garam masala.
   • Let it rest, covered, for 5-10 minutes before serving hot with steamed rice.