Teasel gourds are not commonly grown around the world. This vegetable is Indo – Malayan and is grown in India, Bangladesh and some neighboring countries. Rich source of carotene and protein, it is cooked in several ways and most of them are traditional from their respective regions.
Mom makes this in several unique ways, which i am yet to master. 😛
We rarely get the tender teasel gourds in Delhi, a far away region from its cultivated area and much lesser in demand. By the time they arrive in the markets here, they have lost their original tenderness. But then there are die- hards fan like me, who will still bring them home 😉
Stuffing is left to the imagination of the cook 😉 but i have gone along with the most traditional stuffing. !!
Majority Delhites do not know about this humble vegetable, except those who have migrated from the east. My friends and colleagues, mostly Punjabis, have been introduced gradually to the ecelectic Bengali cuisine over the last two decades 😉
Stuffed teasel gourds is another ‘niramish‘ preparation from the traditional Bengali kitchen. The procedure may seem to be long, end result is fabulous !!! ❤
Here’s what i did…………….
6 nos – teasel gourds / kakrol
Oil to fry
For the stuffing :
1/2 – fresh coconut
1 1/2 tbsp – mustard seeds
3 -4 nos – green chilies
1/2 tsp – sugar (optional)
1 tsp – mustard oil
salt to taste
To seal the gourds :
3 tbsp – chickpea flour
1 tbsp – rice flour
pinch of salt
pinch of carom seeds
Wash and cut the teasel gourds horizontally. Steam them in a cooker. Do allow to whistle. Take it off fire, allow the steam to pass out gradually.
Scoop out the seed pulps, gently. One can use this pulp too in the stuffing, but i did not. 🙂 Keep aside the empty shells to cool.
Meanwhile, prepare the stuffing by grinding together the fresh coconut, mustard seeds, green chili, sugar and salt to a fine paste without using water.
Prepare the batter to seal with chickpea and rice flour. Check for salt and season with carom seeds. Batter should be thicker than cake batter.
Stuff the hollow gourd shells with the prepared filling and seal it with the chickpea batter.
Heat oil in a pan /wok and fry face down first. Fry well both sides till golden brown.
Serve hot with chutney or sauce of your choice. I served with a dash of spicy lemongrass sauce. 🙂
We Bongs usually serve this as part of appetizer along with the first course of lunch.
This makes a unique snack too with a mug of coffee. 🙂
Happy cooking !! 🙂