(STUFFED WAX GOURDS)
The dolma (stuffed dish) has its origins in the Ottoman empire that spread to other Mediterranean countries before coming to Bengal via the seafaring mariners who docked at Kolkata’s ports. Here’s a foreign dish as been indigenized in an iconic Bengali way with the use of wax gourds..
Preparation time: 45 minutes
Serves: 2 persons (20 pieces)
4 large potols (wax gourd)
70 gm paneer, crumbled (cottage cheese)
25 gm tomato, chopped
25 gm onion, chopped
10 gm ginger paste
5 gm turmeric powder
5 gm green chili paste
2 gm coriander leaves, chopped
2 gm garam masala powder
10 gm ghee (clarified butter)
250 ml coconut milk
50 gm kosha gravy
25 ml refined oil (for the stuffing)
100 ml oil to fry
Salt to taste
1. |
Peel the wax gourds, slit one side of it, and scoop out the inner seeds with a spoon. Set the seeds aside. |
2. |
Heat oil in a pan and add ginger paste, turmeric powder, and chopped onion. Sauté. |
3. |
Add the seeds, tomato, paneer, green chilli paste, chopped coriander leaves and seasonings. Mix well and cook for few minutes and wait till this stuffing becomes dry. Remove. |
4. |
Divide the mixture into 4 equal portions. |
5. |
Heat oil in a separate pan, deep fry the wax gourds. Remove, drain, and cool |
6. |
Stuff each wax gourd with one portion of the stuffing. |
7. |
Retain 20 ml of the oil, add kosha gravy and stir. |
8. |
Add coconut milk and the stuffed wax gourds. Adjust seasoning, stir lightly, and cook for 5 minutes. |
9. |
Finish with ghee and garam masala. |