Article: Amrita Banerjee, Photography: Saugata Banerjee
Hey guys it’s time for some aromatic Bengali recipes.
The teasel gourd is an egg-shaped yellowish green fruit, covered with a thick layer of soft spines. It is locally available during the monsoon season. I had always found teasel gourd completely unsavory till my granny came up with ‘ Kakrol Pur’. Now let me tell you kakrol with its seeds removed and with its luscious stuffing inside tastes beyond words. Stuffed Teasel Gourd has a unique taste that you’ll love and relish.
So, if you want to savor the oriental flavor of a zesty Bengali cuisine, prepare it now and serve it with love!
All you need to make it is-
Teasel Gourd (Kakrol)
Mustard Seeds – 2tsp
Green Chilly – 4
Turmeric Powder – ½ tsp
Grated Coconut – 4tsp
Salt to taste
½ Cup water
Smoothen/scrape the rough surface of kakrol with a knife.
Cut them horizontally into two pieces.
Put them to boil in salty water. (1tsp salt in water)
Boil till seeds become tender.
Keep aside for cooling.
Now remove the seeds with a spoon.
Now make a paste of mustard seeds, poppy seeds, coconut, green chilies and tender seeds.
Now stuff the empty kakrol halves with the above made paste.
Again make a batter with chickpea flour, rice flour, turmeric powder, salt, baking soda and water.
Dip both sides of the kakrols in the batter.
Heat mustard oil in a pan.
Start frying with open side first.
Serve hot with rice or use it as a snack.
Amrita and Saugata Banerjee, are a husband and wife duo whose common passion run into the world of food exploration. Amrita is a Special Educator by profession and a foodie by passion. Her cooking call came with her marriage two years back and she hasn’t stopped since. Saugata is a ‘Dream Chaser’ and an amazing photographer by profession. Cooking and experimenting with vegetables has become his hobby as well.