Chingri Potoler Dolma(Stuffed Parwal)

Name: Chingri Potoler Dolma(Stuffed Parwal)
Yield: 6 servings
Ingredients: 500 gms Parwal; 300 grams Wash peeled prawns and make them a fine paste; 2 Onions finely chopped; 2 tbsp Ginger paste; 1 tbsp Garlic paste; 1 tbsp Green chilli paste; 2 tbsp Cumin powder; 1 tbls Coriander powder; 1 tsp Red chilli powder; 1 tbsp Kashmiri red chilli powder; 1 tbsp Turmeric powder; 3 tbsp Parwal pulps and seeds; 1 tbsp Cashew nuts paste; 1 tbsp poppy seeds paste; 1 tbsp Curd; 1 tbsp Chopped cashew and raisins; 150 grams Mustard oil; 1/2 tsp Hing; 1 tsp Cumin seeds; 2 Bay leaves; 2 Green cardamom; 2 sticks Cinnamon; 2 large tomatoes finely chopped; 1 tbsp Ghee; 1 tsp Garam masala powder; 1 tbsp Sugar; as per taste Salt

7 comments given

Mithu Majumder @cook_13313653

India, Kolkata

#twistiebites

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Ingredients

40 minutes

6 servings

500 gms Parwal
300 grams Wash peeled prawns and make them a fine paste
2 Onions finely chopped
2 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Green chilli paste
2 tbsp Cumin powder
1 tbls Coriander powder
1 tsp Red chilli powder
1 tbsp Kashmiri red chilli powder
1 tbsp Turmeric powder
3 tbsp Parwal pulps and seeds
1 tbsp Cashew nuts paste
1 tbsp poppy seeds paste
1 tbsp Curd
1 tbsp Chopped cashew and raisins
150 grams Mustard oil
1/2 tsp Hing
1 tsp Cumin seeds
2 Bay leaves
2 Green cardamom
2 sticks Cinnamon
2 large tomatoes finely chopped
1 tbsp Ghee
1 tsp Garam masala powder
1 tbsp Sugar
as per taste Salt

Cooking Instructions

1

Take large size and straight Parwals, scrap lightly to remove the skin. Now cut the wider end head of the Parwal.Take out the pulp along with seeds with a spoon. Repeat the same process for other Parwals.
2

In a blender add pulp and seeds of the Parwals, cashew nuts, poppy seeds add green chillies, and make them a fine paste.
3

For stuffing - Add 1tbsp oil in a pan. After heating oil add chopped onions and fry them for 2 minutes. Then add prawn paste and Parwal pulp paste. Add cumin powder, red chilli powder, 1 tbls ginger-garlic paste, 1tsp turmeric powder, 1 tspn sugar and salt. And fry them until raw smell are gone. Next add chopped cashew and raisins. Take it out after proper frying.
4

After cool down of filling, take Parwals and stuff it with filling. Heat oil in a pan. Put stuffed parwal one by one in pan and fry it carefully.
5

Heat 3 tbsp oil in a pan, now add cumin seeds, hing, green cardamom, cinnamon, bay leaves and fry it well. Then add chopped tomatoes and fry them for few minutes. Next add cumin powder, coriander powder, red chilli powder, Kashmiri red chilli powder, ginger-garlic paste, turmeric powder and salt. Mix all ingredients very well. And fry until raw smell are gone. Then add whipped curd and mix them properly. After 2 minutes then add cashew-poppy seeds paste and sugar. Mix it well.
6

Then add fried Parwal one bye one. Add 1cup warm water, mix it carefully. After 2 minutes then add ghee and garam mashala powder, mix them well and switch off the gas. Potoler Dolma or Stuffed Parwal is ready to serve with hot rice.