Potol Dolma in Mustard Sauce recipe (Main Dish)
Keep the khaskhas and white mustard seeds soaked in water overnight so they become soft and grate them along with the coconut, and chopped green chilli to a fine paste.
Fry the fish in the oil for around 5 minutes, till both sides become golden brown.
Slice the gourds on one side and take out the interior portion and keep them aside. Chop the potatoes to very small pieces.
Make the fish boneless, and fry with the potato. Add to it, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon turmeric powder and ginger paste.
Fry everything well till well done and take it off the flame. Chop the onion and fry in the oil till golden brown, and add the khaskhas and mustard mixture prepared earlier.
Add 1 teaspoon turmeric powder, 1 teaspoon salt,1 teaspoon sugar, the bayleaf and the garam masala. Add the cream and let it boil once.
Add the stuffed gourds into it now, and let it cook for 3 more minutes, so that the gravy can flow into the gourds.
Let it sit for 5 minutes before serving.
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