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Potoler Dorma (Pointed gourd Dorma)
- Pointed Gourd : 200gm
- Prawns : 150gm
- Curd : 100gm
- Olive oil : 10gm
- Onions (chopped) : 40gm
- Water : 100ml
- Red Chilli Powder : 1/4tsp
- Cumin Powder : 1/2tsp
- Turmeric powder : 1/4tsp
- Ginger paste : 1/2tsp
- Salt as per taste
- Cumin seeds : 1/8tsp
Cut one point of the Pointed gourds and remove the inside with help of a knife of end of a spoon.
If the prawns are big in size then cut it in smaller chunks. I kept the shell part of the prawn. If you don't eat it shell part then measure the weight after removing it.
Grind the shell part of the prawns and the inside of the Pointed gourds togather in mixer grinder. If you don't use shell part of the prawns then add 20% of the prawns measured with the inside of the Pointed gourds and grind it. It'll look like a Paste.
Add the red chilli powder, 1/4tsp of cumin powder and Prawns with the Paste.
Heat up a pan and add lil bit of oil. Add the Paste and cook it in medium flame till it's cooked.
When done keep the filling aside and let it cool down.
Now fill the inside of the Pointed gourds with this filling. Don't over fill things. If a lil bit filling is left, you can eat it as it is as well.
Close the entrance of the Pointed gourds with the part that was cut at first and seal it with the toothpicks.
Heat up a pan and add lil bit oil. Add the Pointed gourds and fry it till it's fried properly in medium low flame. Don't over fry it.
When done keep the Pointed gourds aside.
Now heat up the pan and add the remaining oil.
Add the cumin seeds. Fry for 10 secs.
Add the onion and ginger paste. Fry it for sometime.
Add the cumin powder, turmeric powder, salt as per taste, 2tbsp of water and the curd. Cook it till the masalas are cooked properly.
Add the remaining water and mix everything well. Add the fries Pointed gourds and cover the pan. Cook it for 5 mins.
Your tasty Potoler Dorma is ready.