Monday, July 22, 2013

Patol er Dorma With Prawns or Prawn Stuffed Pointed Ground

Everyday morning after entering the kitchen we all first think what to cook right, same for me also. I think cooking is not that difficult than thinking. Sometime we have mood to cook something but may be the ingredients are not available or the man might not love that. I have few PATOLS OR POINTED GROUND at home which he doesn’t like that much so I planned to add some PRAWNS to make the dish little different. I made one of my Maa’s special dish PATOL ER DORMA WITH PRAWNS OR PRAWN STUFFED POINTED GROUND. 

This dish is very authentic Bengali dish I have one more PATOL ER DORMA recipe in my blog but that one is a veg recipe so from long time I wanted to cook a non-veg version of PATOL ER DORMA. This one is an easy recipe just the steps are more but with plain rice this dish is truly like heaven. 

Preparation time: 10 mint.
Cooking time: 30 mint.

For stuffing:
1.Medium size Prawns: 15 to 18 pieces.
2.One medium chopped onion.
3.Two chopped green chilies.
4.Half tea spoon crushed ginger.
5.Pinch of turmeric powder, pinch of red chili powder, Pinch of coriander powder.
6.Two tea spoon: poppy seeds.
7.One tea spoon mustard seeds.
8.Salt and sugar as per taste.
9.One table spoon mustard oil.

For gravy
1.Patol or Pointed Ground: 8 pieces.
2.One medium size sliced onion.
3.One inch chopped ginger.
4.Three clove chopped garlic.
5.One small tomato puree.
6.Turmeric Powder: Red chili Powder: Cumin Powder: Coriander Powder (half tea spoon of each item).
7.One bay leave, One small cinnamon stick, few cumin seeds, Few clove, Two cardamom.
8.One table spoon shredded coconut.
9.Cashew nuts: 8 to 10 piece.
10.Pinch of garam masala powder.
11.Salt and sugar as per taste.
12.Mustard oil for cooking but if you want you can use sunflower oil too.


Wash and clean the prawns then chopped the prawns into small pieces.

Now add one table spoon of mustard oil in a vessel and slowly add the chopped onions and fry for some time.

Now add the chopped green chilies and the crushed ginger and saute for some time.

Now add all the spices powder with some salt and sugar and cook for 2 mint, then add the chopped prawns and mix well for few mints.

Now make a smooth paste with poppy seeds and mustard seeds with some water and add the mixture into the vessel and cook till the prawn mixture become dry.

Pill the patol or pointed ground and cut one side, and with the help of a spoon take out the seeds.

Now sprinkle some salt and turmeric powder into the pointed grounds. Add some oil in a vessel and fry the pointed grounds in medium flame till the pointed grounds look fried. Now take out them from the vessel and allow them to cool. 

Now stuff the prawn mixture into the fried pointed grounds with a spoon and keep it aside.

Now make the gravy, for this add one tea spoon oil in a different vessel let it become hot then add the bay leave, cumin seeds, cinnamon stick, cardamom and cloves.

Next add the sliced onions, chopped ginger and garlic and fry all together for some time till the onions are become transparent. Now allow this to cool and after that make a smooth paste with some water.

Now again add some oil in a vessel and after it become hot add the onion paste and cook for some time. Then add the fresh tomato puree, all the spices powder with some salt and sugar and cook till the oil separate from the gravy.

Now make a smooth paste with shredded coconut and cashew nuts with some water and add the mixture into the vessel and cook for some time.

Now add some water and slowly place the stuffed pointed ground in the gravy and cook with a lid for 4 to 5 mint in medium heat.

Now remove from heat, your PRAWN STUFFED POINTED GROUND OR PATOL ER DORMA is ready serve hot with plain rice.