Potol Dolma is a recipe native in Jessore, the southwest region of Bangladesh. The coconut milk is a great combination to the soft potol.It is not spicy, but rather a bit creamy, ad can be eaten with white plain pulao.
Scrape the skin of the potol (pointed gourd) and make 4-5 slits along the length of the potol so that spices can enter it properly. Do not cut in too deep because the potol must remain as one whole piece.
Prick a coconut open and grate the coconut flesh out. Add the grated coconut and 250 liters of water to a blender and blend well. Pour the blended coconut on to a sieve and allow the coconut extract, or coconut milk to filter out on a bowl.
When the coconut milk has been prepared, heat the vegetable oil and fry the potol slightly. Set aside on a plate.
Fry the onions in the same pan until the onions turn golden brown.
Add the garlic paste along with the cardamom and cinnamon stick.
Pour in the coconut milk and add the potol when milk starts to bubble.
Cook until the water dries up so that a thick gravy forms.
Sprinkle sugar, salt and turmeric powder and mix well.