Potoler Dorma, Pointed gourds with prawn filling

Potoler dorma, potol(pointed gourds) stuffed with chingri mach(prawn)  and cooked in posto(white poppy seeds) gravy is simply delicious. A very traditional recipe of Bengal. Though potol is not much prefered but when transformed into this recipe anyone will love to give it a shot.

Ingredients(6 servings):

1. Potol/Parwal (pointed gourd),6
2. Tiger Prawn, 200 gm
3. Potato, 1
4. Onion, 1
5. Garlic cloves, 4
6. Green chillies, 4
7. Posto (White poppy seeds), 4 tbsp
8. Mustard powder, 2 tsp
9. Garam masala powder, 2 tsp
10. Turmeric Powder, 1 tsp
11. Salt to taste
12. Sugar, 1 tsp
13. Whole dry red chilli, 1
14. Kalo jeera( Nigella seeds), 1 tsp
15. Mustard oil

Methods:

Cut one side of the gourd head for 1/2 inch using knife.

Using the front part of the potato peeler start making hole in the pointed gourds. For this keep moving the peeler in circular motion like you stir a liquid using spoon. Apply firm pressure

Make a deep hollow like this cleaning the inner shell.

Marinate gourds for 15 minutes with 1 tsp salt and turmeric powder. Then saute in 3 tbsp mustard oil till they turn slightly brown, keep the flame low.

Marinate prawns with 1 tsp salt and turmeic powder  for 20 minutes and toss in oil till turn soft.

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In the mean time Blend poppy seeds to form smooth paste mix mustard powder.

Mash boiled potato and mix with prawns . Saute the mixture in 2 tbsp oil.

Temper the oil with whole dry red chilli and onion seeds. Neatly slice the remaining garlic and add into oil

Blend 2 garlic cloves and onion.Add garlic paste and saute for a minute. Add garam masala powder, salt to taste, sugar , green chillies and cook for a minute.

            Add poppy seeds paste and cook for a minute.

Stuff the gourds with prawn stuffing and cook in gravy. Add a small cup of water and cook till the gravy turns thick.

Serve with steamed rice :)