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Updated: Dec 27, 2020

Patol/ Parval dolma is a stuffed pointed guard curry. It is a typical Bengali dish. I was reading somewhere that Dolma is a stuffed dish originally found in the middle east. They stuff vine grapes leave with meat and steam it - it's called sarma. My mom used to make Patol dolma stuffed with shrimp and spice mix. It is really a yummy dish. Always I try to recreate that taste with my mom's recipe but mom is the best. In India, they get bigger sized Patol/Parval/Point Gourd, but here we do not get that big size Patol/Parval/Point Gourd. So I had to change the stuffing style a little to fit within a smaller Patol. Here I shared my mom's recipe.

Prep time: 60 mins

Cooking time: 30 mins

Serving: 3 - 4


  1. 10 Pointed gourds (Get bigger ones)

  2. 4 tablespoons mustard oil

  3. 1/2 teaspoon whole cumin seeds

  4. 1 teaspoon turmeric powder

  5. 1 teaspoon red chili powder

  6. 1 teaspoon cumin powder

  7. 1 teaspoon coriander powder

  8. 1 cup finely chopped onion

  9. 1 teaspoon ginger paste

  10. 1 teaspoon garlic paste

  11. 1/2 cup tomato finely chopped

  12. 1 teaspoon sugar

  13. 1/2 cup small frozen shrimp

  14. 1/4 cup chopped potato (works as a binder)

  15. 10 cashew nuts

  16. 10 -15 raisins

  17. 1/4 teaspoon cardamom powder

  18. 1/4 teaspoon cinnamon powder

  19. 1/4 teaspoon clove powder

  20. 1 teaspoon ghee (clarified butter)

  21. Salt according to taste

Methods :

  • Soak cashew nuts and raisins in water for 15 minutes and make a paste and keep it aside.

  • Peel the pointed gourd and slit on one side and deseeded.

  • chop the scooped seed and the inside portions and save it for later.

For Stuffing :

  • In a small frying pan take one tablespoon of oil and turn the heat to medium-high.

  • Add the chopped scooped inside portion, potato, and shrimp in the pan.

  • Fry for 5 mins add 1/2 teaspoon salt,1/2 teaspoon sugar,1/2 teaspoon turmeric powder,1/2 teaspoon chili powder, 1/2 teaspoon cumin powder,1/2 teaspoon coriander powder, and 1/4 cup of water to incorporate everything together.

  • Cook for 2 more mins and off the water and let it dry.

  • Let it cool for 10 mins and grind it to a pest.

  • Stuffed the slit Pointed Gourd with this pest.

  • Take a frying pan and heat 1 tablespoon of oil and gently fry the stuffed pointed gourds

Take out the fried pointed gourd from the oil and keep it aside.

For Gravy :

  • Add the rest of the oil to the pan and add whole cumin seeds to the oil.

  • Then add chopped onion and fry for two mins until it's translucent.

  • Add ginger pest, garlic pest, and 1/2 teaspoon chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon sugar, and 1/2 teaspoon salt

  • Stir and cook for a minute.

  • Add the cashew and raisin pest and mix well.

  • Add 1/4 cup of water to incorporate everything together.

  • Add the fried stuffed pointed gourd into the gravy and gently cover with gravy.

  • when the gravy is thick add Bengali the garam masala powder ( 1/4 teaspoon cardamom powder,1/4 teaspoon cinnamon powder,1/4 teaspoon clove powder) and ghee.

  • Take out from the heat and serve Patol Dolma / Stuffed Pointed Gaurd with steam basmati rice.

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