A very popular dish in Bengali cuisine. This is a fusion dish where a pointed guard stuffed with cottage cheese.You can stuff with meat also if you are looking for non vegetarian.

DOLMA is nothing but  stuffed dishes common in Mediterranean cuisine  and their surrounding regions. Vegetables like tomato,pepper,eggplant,pointed guard are used to stuff. Stuffed cabbage rolls,vine leaves.. are very popular dolma.

There are many varieties of the dolmas like seafood,meat,fruits and vegetable.

Dolma can be serve in wrapped vine leaves which reminds me our odisha’s patrapoda(traditional way of baking stuffed meats/veggies in a leave).

I have tried in my way first time and it turns good.


parvals/pointed guard
parvals/pointed guard
scrapped /removed both ends@DELIGHTSUM
scrapped /removed both ends@DELIGHTSUM
  • Rinse parvals and scrap lightly.Remove both the pointed ends and  save without discard them.
  • Use back of the spoon to scoop out inside of the parwals. If the parwals are matured then you will get more pulps.
  • So remove seeds from pulps and discard all seeds.Although seeds of parval makes all parval dish more tasty but here we will discard all the seeds.You can use seeds for any other dishes.
  • In a pan heat oil,add fennel seeds,when they splutter
  •  add ginger-garlic-green chili paste.Saute it.Add parval pulps,raisin,almond-pistachio paste.Fry them well.
  • Add crumbled cottage cheese,salt,garam masala,ghee into it.Stir and cook them for 5 to 6 minutes.The stuffing should be dry,it should not be runny consistency.

Off gas and let it cool.

Preparing gravy

stuffed parvals@DELIGHTSUM
stuffed parvals@DELIGHTSUM
  • Now push stuffing into each parvals. We need pointed ends of parvals to close the ends and  stick their ends with tooth picks. Don’t over fill else there is a chance of coming out while frying parwals.
  • Well it’s little difficult to fry stuffed parwals. But if you stick nicely and stuffed gently then it wont create any problem.
  • Else you can boil or shallow fry parwals before stuffing them..Keep all the stuffed parvals in a plate.
  • Meanwhile heat 2 tbsp oil in a pan and fry all the stuffed parvals without breaking them.
  • Instead of frying all parvals at once,fry them in batches..
  • In the same pan add 2 tsp oil,add prepared tomato-onion paste into it.Saute it
  • Add turmeric powder,red chili powder,garam masala and a pinch of sugar.Fry them well.
  • Add prepared cashew and poppy seeds paste into it.Saute it.

Now add 1 1/2  cup of water ,salt into it.When the gravy start to boil add all fried parvals into it.Cook them over medium flame for more 10 minutes or parvals get soft.

Off the gas.You can remove toothpicks and drizzle 1 tsp of ghee before serving on table..

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