Chingri Potoler Dorma
Pointed gourds stuffed with spiced prawn filling - an elegant Bengali delicacy.
Preparation
Cut two ends of parval and scoop out seeds.
Do not discard the parval
Sprinkle salt and turmeric on parval and keep aside.
Chop shrimps into small pieces. Sprinkle turmeric and salt and keep aside.
Grind the parval seeds in a mixer.
Preparing the Dorma:
Heat oil in a kadai.
Deep fry parval.
Remove from heat and keep aside.
Remove excess oil (keep aside for the curry) leaving behind 2 tbsp in the kadai. Add chopped shrimp in the oil.
To it add 1/2 tsp ginger, 1/2 tsp turmeric,
/4 tsp sugar, salt and ground parval seeds. Cook well till dry, takes about 10 min.
Then add cinnamon, and cardamom, and fry for 30 sec.
Remove from heat and let cool
The cooked shrimp when cool can be stuffed into the parvals.
Preparing the Curry:
Heat 2 tbsp oil. Add bayleaf and fry for 30
Then add onions and remaining ginger and fry till oil leaves the side.
Then add tomato, remaining turmeric, and chilli powder. Fry for an additional 3 min. Again make sure that oil leaves the side of the masala. To avoid masala sticking to the bottom of the kadai, you may sprinkle water as required.
Add about 3/4 cup hot water and let boil.
Add stuffed parval and cook for 2-3 min on before removing from heat add cinnamon, cardamom, sugar and green chillies.
The gravy for this dish is usually thick so dont leave too much water in the gravy.
Cooking
Cut two ends of parval and scoop out seeds.
Do not discard the parval
Sprinkle salt and turmeric on parval and keep aside.
Chop shrimps into small pieces. Sprinkle turmeric and salt and keep aside.
Grind the parval seeds in a mixer.
Preparing the Dorma:
Heat oil in a kadai.
Deep fry parval.
Remove from heat and keep aside.
Remove excess oil (keep aside for the curry) leaving behind 2 tbsp in the kadai. Add chopped shrimp in the oil.
To it add 1/2 tsp ginger, 1/2 tsp turmeric,
/4 tsp sugar, salt and ground parval seeds. Cook well till dry, takes about 10 min.
Then add cinnamon, and cardamom, and fry for 30 sec.
Remove from heat and let cool
The cooked shrimp when cool can be stuffed into the parvals.
Preparing the Curry:
Heat 2 tbsp oil. Add bayleaf and fry for 30
Then add onions and remaining ginger and fry till oil leaves the side.
Then add tomato, remaining turmeric, and chilli powder. Fry for an additional 3 min. Again make sure that oil leaves the side of the masala. To avoid masala sticking to the bottom of the kadai, you may sprinkle water as required.
Add about 3/4 cup hot water and let boil.
Add stuffed parval and cook for 2-3 min on before removing from heat add cinnamon, cardamom, sugar and green chillies.
The gravy for this dish is usually thick so dont leave too much water in the gravy.
Serving Suggestions
Serve hot with steamed rice or pulao.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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