- Potol /pointed gourd 6 pieces (medium/large size)
- Shrimps 1 and 1/2 cup (deshelled, deveined and washed)
- Onion 1 large (finely chopped)
- Ginger paste 1/2 tea spoon
- Coriander Powder 1/2 tea spoon
- Cumin powder 1/2 tea spoon
- Turmeric powder few pinch
- Chilli powder 1/2 tea spoon
- Garam masala powder 1/4 tea spoon
- Salt to taste
- Oil 2 table spoon (1 tea spoon extra if needed)
- Atta dough (to close the open ends of potol)
Ingredients for gravy:
- Tomato 1 medium size (finely chopped)A
- Cumin seed 1/2 tea spoon
- Bay leaf 1 piece
- Cinnamon stick 1/2 inch
- Ginger paste 2 table spoon
- Cumin powder 1 tea spoon
- Coriander powder 1 tea spoon
- Chilli powder 1/2 tea spoon (or according to taste)
- Turmeric powder 1/4 tea spoon
- Garam masala powder 1/4 tea spoon
- Unsweetened yogurt/curd 1 and 1/2 table spoon (whisked with little water and 1/2 tea spoon sugar)
- Salt to taste
- Oil 2 table spoon
Process:
Step 1 (stuffing):
Step 1 (stuffing):
- First step for this dish is to dress potol and stuff them. So we need to cut both ends of potol and slightly scrap the skin with a knife but do not peel the skin. Scoop out the seeds with back of a spoon. Wash and pat dry them.
- Heat 2 table spoon oil in a pan and shallow fry potol-shells with little bit salt and turmeric powder. Stain them and keep aside.
- Add chopped onion in remaining oil (add 1 teaspoon oil if needed) and fry till soft and translucent. Now add ginger paste, coriander powder,cumin powder, chilli powder,turmeric powder and salt. Fry till raw smell of spices are gone.
- Add shrimps and cook over medium heat for 3-4 minutes or till done. Cut shrimps into small pieces while cooking and add garam masala. Turn off the heat and let it cool before stuffing.
- Stuff potol-shells with the stuffing and close both ends with atta dough.
Step 2 (making gravy):
- Heat 2 table spoon oil in a pan. Temper with cumin seed, cinnamon stick and bay leaf. Fry tempering till you get the aroma.
- Add chopped tomato and fry for couple of minutes or it's soft and pulpy.
- Add ginger paste,coriander powder,cumin powder, chilli powder,turmeric powder,garam masala powder and salt. Cook over medium heat, till raw smell of spices are gone and oil starts separating at the edges.
- Now lower the heat and add yogurt/curd with 1/2 cup water. Let it shimmer for 2 minutes and add stuffed pointed gourds to it. Cook covered for 3-4 minutes over low heat.
- Increase heat. Check the consistency of gravy (gravy should be thick....but not dry).
- Turn off and serve with steaming hot rice.
