Parwal Dolma (potoler Dorma )


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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 )

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Parwal Dolma (potoler Dorma ) recipe - How to make Parwal Dolma (potoler Dorma )

Preparation Time:    Cooking Time:    Total Time:     10Makes 10 pieces
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  1. Wash the parwal and scrape the skin with a knife and trim the ends.
  2. From one end scoop out the seeds carefully without damaging the other end.
  3. Heat oil in a kadai and fry the parwal shells till brown
  4. Keep aside to cool.
  5. In a bowl mix the grated coconut, onions, ginger paste, lemon juice and salt along with coriander and mix well.
  6. Fill the parwal shells with this mixture and serve as snack or as a accompaniment to dal chawal.

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This recipe was contributed by Nandini Mitra on 27 Nov 2012

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