Parwal Dolma (potoler Dorma )
by Nandini Mitra
Added to 2 cookbooks
This recipe has been viewed 16036 times
A bengali favourite , can be served as a dry accompaniment to everyday dal chawal or( may be added to a tomato onion gravy as a main course dish to be eaten with rice when a prawn filling is added. ) any way one eats this it is delicious. The filling inside can be changed to a non vegetarian one by using small prawns and onion filling ( different recipe )
- Wash the parwal and scrape the skin with a knife and trim the ends.
- From one end scoop out the seeds carefully without damaging the other end.
- Heat oil in a kadai and fry the parwal shells till brown
- Keep aside to cool.
- In a bowl mix the grated coconut, onions, ginger paste, lemon juice and salt along with coriander and mix well.
- Fill the parwal shells with this mixture and serve as snack or as a accompaniment to dal chawal.
This recipe was contributed by Nandini Mitra on 27 Nov 2012
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