Jun 29, 2011

Stuffed Teasel Gourd ( Pur Bhora Kakrol)

One of our region’s much-loved summer vegetable is the Teasel Gourd. This gourd, commonly known as bhaat kerela, in Assam, originated in the Indo-Malayan region and has been cultivated in India, Bangladesh, and neighbouring countries for a long time. It is rich in carotene, protein, carbohydrate and Vitamin C. Here I used onion, poppy seeds, musturd seeds for the stuffing. Tender ones are best, before the seeds are fully formed. Crunchy on the outside, soft and delicious on the inside. For the batter I used chick pea flour and rice flour but if you want the extra crunchiness.

Ingredients :

Teasel Gourd (Kakrol) : 2 pieces
Onion : 1, big
Ginger-garlic paste : 1 tsp.
Mustard Seeds : 2 tsp.
Poppy seeds : 11/4 tsp.
Green Chilli : 1
Turmeric Powder : 1 tsp.
Salt and sugar to taste

Method :

First make the surface of kakrols smooth by a knife(peeling method, not cutting method).Cut them into two pieces lengthwise. Boil in slight salty, water in medium heat till seeds become tender. Cool, remove the seeds using a spoon and peel the seeds. Keep aside.
Now make a paste of mustard seeds, poppy seeds, green chilli, tender seeds. Keep aside.
Heat oil in a kadai, add onion, fry till golden brown.
Then add paste, turmeric powder, salt and sugar, saute for 5-7 mins. The stuffing is ready.
Now put them inside the empty kakrol halves.
Again make a battar with chickpea flour, rice flour, pinch of turmeric powder, salt, baking soda and water.
Dip the both side of kakrols in the battar. Fry the halves mustard/ vegetable oil on medium heat, starting with the open side first.
Serve hot with Dal and Rice or you can use it as a snacks.

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