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
10 Pointed gourds (Get bigger ones)
4 tablespoons mustard oil
1/2 teaspoon whole cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 cup finely chopped onion
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 cup tomato finely chopped
1 teaspoon sugar
1/2 cup small frozen shrimp
1/4 cup chopped potato (works as a binder)
10 cashew nuts
10 -15 raisins
1/4 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
1 teaspoon ghee (clarified butter)
Salt according to taste
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.