Potoler dorma: The Bengali dorma is said to be a local evolution of the Middle Eastern dolma, which is part of the Ottoman cuisine. Dolma was possibly brought into Bengal by Armenian immigrants. If you are interested in the fascinating history of the Bengali dorma, you can read Tanushree Bhowmik's well-researched post here:
🔗 go.bongeats.com/dorma
Dorma can be made with a variety of vegetables, although the one made with potol or pointed gourd has become most popular among Bengalis. The stuffing can vary widely and traditionally includes dried fruits (and sometimes nuts). We have a niramish (without onion or garlic) version here that uses ground Bengal gram, and an aamish (non-vegetarian) version with fish and prawns. Non-vegetarian stuffing can include dried fish (shutki) or meat, while vegetarian fillings can be made with chhana (cottage cheese), rice, or other vegetables.
00:00 to 02:53 Scoop out the potol
02:54 to 05:50 Vegetarian (dal) filling
05:51 to 10:25 Non-vegetarian (fish) filling
10:26 to 15:12 Dalna/gravy
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🥘 RECIPE WITH INGREDIENT LIST 📝
Potoler dorma with dal: Coming soon
Potoler dorma with fish: Coming soon
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4 июл 2024
