BackCooking with Lounge | A piece of Bengal
Cooking with Lounge | A piece of Bengal
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Potoler Dorma
Makes 6 pieces
Ingredients
6 potols (pointed gourds)
For the filling
1/2 tsp turmeric
1/4 tsp chilli powder
2 medium-sized onions, chopped
1/2 tsp ginger paste
1/2 tsp garlic paste
200g minced meat
2 cloves
1 cinnamon stick
2 cardamom
For the gravy
2 medium-sized onions, grated
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp turmeric
1/4 tsp chilli powder
1 tbsp tomato purée
1/4 tsp garam masala powder
Sugar to taste
Salt to taste
Method
Scrape the potols and scoop out the insides. Boil the vegetable in hot water for 3-4 minutes. Drain them out and then shallow-fry in oil. To make the filling, first boil the minced meat. Now, in a pan, heat some oil, chopped onion, garam masala (cloves, cinnamon and cardamom), minced meat, turmeric, chilli powder, ginger and garlic paste. Add the salt, sugar and cook for 8-10 minutes. Fry till the meat is cooked. Fill the potols with the mixture. For the gravy, take 2 tbsp oil, add the grated onion, ginger-garlic paste, tomato purée, turmeric and chilli powder. Now stir. Add salt, sugar and half-cup water. Cook for 5 minutes. Add garam masala in the end. Serve hot with rice.
shreya.r@livemint.com
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