Yesterday I prepared this kakrol pur / stuffed teasel gourd and every one enjoyed it. This is quite an easy preparation, crunchy on the outside and delicious stuffing inside. One of my sisters had come over to my house yesterday and I served her this traditional Bengali starter and it was finished as soon as it was served. So, do try this at home and hope you like it! (And don't forget to comment or subscribe! Njoy!)
- Kakrol / Teasel gourd - 6
- Onion - 1 (sliced)
- Mustard seeds - 2 tbsp (made to paste with 2-3 green chillies)
- Poppy seeds - 2 tbsp (made to paste)
- Grated coconut - 1/2 cup
- Turmeric powder - 1/2 tsp
- Hing powder/asafoetida - 1/2 tsp
- Gram flour - 3 tbsp
- Rice flour - 2 tbsp
- Sugar - 1-2 tsp
- Salt to taste
- Oil - for frying
- Scrape the rough outer surface of the kakrols with a knife. Boil in slightly salty water in microwave for 7-8 mins or till the seeds become tender.Cut them lengthwise and remove the seeds using a spoon and keep them aside.
- Heat oil in a pan. Add sliced onions and fry till they change colour. To it add, poppy seed paste, mustard paste, grated coconut, mashed tender seeds, hing powder, salt, sugar and turmeric powder. Cook them for 4-5 mins stirring continuously or till the mixture leaves the side of the pan. Keep aside to cool.
- Stuff the kakrols / teasel gourd with poppy-coconut mixture.
- Make a batter with chickpea flour, rice flour, turmeric powder, salt, sugar, baking soda and water.
- Heat oil in a deep pan, coat the kakrols in the batter and deep fry them till golden brown.
- Serve hot with steamed rice or as a starter.