Niramish Potoler Dolma (Stuffed Pointed Gourd)

Ingredients:

Potol or Pointed Gourd – 9

Mustard Oil – 4 tablespoon

For the stuffing:

Paneer – 100 gram
Freshly grated Coconut – 3 table spoon

Cashews and raisins (cut into small pieces) -3 table spoon

Freshly cut coriander leaves - 2table spoon

Cumin powder -1 tea spoon

Red chilli powder -1 tea spoon

Chaat mashala - ¼ tea spoon

For the gravy:
Kalojire / Nigella Seeds – ½ tsp

Yogurt – 100gram

Sugar -2 table spoon

Cumin Powder – 1 tea spoon

Turmeric Powder – 1 tea spoon

Shahi Garam mashala powder - 1 tea spoon

Poppy Seeds – 2 tea spoon

White mustard seeds - 2 tea spoon

Slit Gren Chilli – 4

Green chilli (minced) -3

Salt to taste

Method:

In a bowl mix yogurt and sugar. Keep aside.

Wash the pointed gourd (potol) very well and pat them dry.Peel off the skin partially.

Cut both the pointed ends from each gourd.

Make a moderate hole at one side of each gourd.

Using back of the spoon scrape out the inner soft core from one side.Keep the other side sealed. Rub little salt to the pointed gourds and keep aside.

Heat oil to fry the pointed gourds.Fry them till golden in colour. Do not cover the wok; else the green colour of pointed gourd will disappear.
Meanwhile,make a smooth paste of poppyseed,white mustard seed and minced green chillis.

Now,take the pointed gourds out  from oil and keep aside.Let them cool completely.

Crumble the panner and then mash with your hand till it turn smooth.

Add grated coconut,cashews-raisins,coriander leaves,cumin powder,red chilli powder,chaat mashala and salt to the paneer.

Take another frying pan,heat little oil and saute the stuffing till the raw smell goes away.Let the stuffing cool completely.

Now carefully stuff all the fried pointed gourds.Press the stuffing either with back of the spoon or with the fingers a little so that the stuffing does not come out while cooking in the gravy. Do not over stuff.

Now,heat oil in the wok where the pointed gourds been fried.Temper the oil with kalojeera or nigella seeds.When they start to sizzle add poppy seed,mustard seed and green chilli paste in the kadai.Sauté till oil separates.

Add beaten yogurt to it.

Next,add turmeric powder,cumin powder,shahi garam mashala and salt and mix well.Wait till the gravy boils.

Add in the fried stuffed parvals (pointed gourd), add little water, and let it boil, cover and cook for 5-6 minutes.

Finally,add slit green chillis.Switch off the heat and serve with rice.