"A spicy Bengali style Parwal Curry where stuffed Parwals are deseeded first then stuffed with mashed Soyachunks and cooked in a gravy of tomato and ginger."
Pur bhora Potoler Dolma
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 10 pieces Parwal
- 1/2 cups Soyachunks
- 1/2 Potato
- 2 pieces TOMATO
- 1/2 inch piece Ginger slice
- 1 teaspoons Coriander Powder
- 2 teaspoons Garam Masala Powder
- 1 teaspoons Turmeric Powder
- To Taste Salt
- To Taste Sugar
- Mustard oil
- Dry red Chilli
Method
Step 1
Deseed Parwals and scrap the skin. Pour oil in pan. Put the Parwals for frying. Fry them for 2-3 minutes and set aside.
Step 2
Perboil Soyachunks. Put them in blender after cooling them. Put the potato slices and seeds removed from Parwal. Make paste. Pour oil in pan. Put it in pan. Toss gently. Add salt and sugar to taste. Add pinch of turmeric powder and Garam Masala Powder . Mix everything. Cook for few minutes and then let it cool.
Step 3
Stuff Parwals with the paste. Put it again for frying. Make paste of tomato and ginger.
Step 4
Once stuffed Parwals get fried take them out on a plate. Temper the same oil with 1 dry red Chilli. Put the tomato ginger paste. Saute for few minutes. Take 1 Tsp Coriander Powder and 1 Tsp Garam Masala in a bowl. Make paste with water. Put it in pan.
Step 5
Cook till raw smell of Masala goes away. Add water. Add 1 tsp turmeric powder. Wait till water starts boiling. Put the stuffed Parwals in pan.
Step 6
Lower the flame and cook till water absorbs the flavour. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.