Kakrol Pur (Stuffed Teasel Gourd, Bengali Style)
Kakrol Pur. Gorgeous kakrol. A tear-jerking spicy stuffing of poppy-seed and mustard paste. Grated coconut to pacify the heat. Dipped in a batter and fried to a gorgeous golden.
Divine !!!
Ingredients
- 4 kakrol or teasel gourd
- 2 tbsp posto or poppy seeds
- 2 tbsp yellow mustard seeds
- 1/3 cup coconut freshly grated
- 2-3 green chilies
- 1-2 green chilies finely chopped
- 1/4 cup coriander leaves finely chopped
- 1/2 tsp turmeric powder
- 1 tbsp mustard oil
- salt to taste
For the batter
- 1/2 cup besan or bengal gram flour
- 1/4 cup rice flour
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- oil for deep frying
Instructions
- Soak the poppy seeds and mustard seeds in warm water, 15 odd minutes or so. Drain and keep aside.
- Lightly scrape each kakrol, trim both the ends and halve longitudinally.
- Simmer the kakrol halves in a pot of boiling water with a little salt, 5-7 minutes I would reckon, till the kakrol becomes tender, yet remains firm.
- Gently scoop out the flesh with a spoon, taking utmost care to keep the outer case intact.
- Grind the scooped out kakrol flesh with the poppy seeds, mustard seeds and 2-3 green chilies with just a splash of water to make a smooth paste.
- Heat oil in a pan, add the paste, sprinkle in a little salt, throw in the finely chopped green chilies, cook over a low flame till the ‘pur’ (stuffing) is cooked and no longer sticks to the pan.
- Add the freshly grated coconut, cook for another 2-3 minutes. Adjust seasonings, finish off with the chopped coriander leaves.
- Allow the ‘pur’ to cool to room temperature. Using a tea spoon, gently fill the ‘pur’ inside the kakrol cases as shown in the picture.
- In a bowl, mix the gram flour, rice flour, salt, turmeric powder and water to make a thick batter. Make sure there are no lumps.
- Heat oil for frying.
- Dip the stuffed kakrol in the batter, fry till a golden brown on all the sides. Keep aside on a kitchen absorbent towel.
- Serve hot.