Bengali Cuisine,

Pur Bhora Kakrol or Stuffed Teasel Gourd

December 22, 2018 Motions and Emotions 2 Comments

Kakrol or Kankrol is a famous vegetable in Northern and Eastern part of India available during summer. The English name of kakrol is Teasel Gourd. I didn't know this name till I came to this blogging world. In Bengal, we also call it by the name 'Ghee korola' as it has spines on the skin just like karela or bitter gourd. However, this is not at all bitter in taste.



In West Bengal, we get this vegetable plenty throughout the summer and monsoon. My mother used to cook it with potato in mustard gravy and we used to call it kakrol er jhal or kakrol er chochhori. Sometimes she slice kakrol very thin in round shapes and fry.



After coming to Bangalore, initial years I haven't seen kakrol anywhere in the vegetable market.Four  to five years back when I first visited HAL market (a famous vegetable and fish mandi --where you get most of the vegetables and fish of Bengali's choice) I first time saw kakrol and I can't tell you about my joy. It's like I am getting a lost friend or like won a lottery! Yes, I had similar kind of feeling and without wasting much time I bought half kg.

I cook kakrol-potato combination with onion and ginger paste and other dry spices and It is a dry version. This year during monsoon I got these teasel gourds in the local Monday vegetable market. I decided to prepare authentic Bengali recipe Pur Bhora Kakrol or Stuffed Teasel Gourd.



Stuffing is the primary part of this recipe. Normally, the teasel gourds are stuffed with the filling of freshly grated coconut, poppy seed paste and mustard paste. Some people also use the seeds of teasel gourd as the part of filling. However, I did it on my own way. We don't prefer ample amount of coconut in our food (except sweets made of coconut) hence I made the stuffing with homemade cottage cheese or chena. I also added coconut in the filling to have the mild taste of coconut in the filling.

While you cook teasel gourd it is important to slightly boil them as it takes lot of time to cook the outside shell. Boiling makes your task easy. So next time when you get to see teasel gourd in the market you know the recipe you want to prepare with it, bookmark this stuffed teasel gourd recipe and make it in your kitchen.

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Yields: 8 to 10


Pur Bhora Kakrol or Stuffed Teasel Gourd

Ingredients
Stuffing
Kakrol or Kankrol or Teasel Gourd - 4 to 5
Homemade Cottage Cheese or Chena - 1/2 cup
Scraped Coconut - 2 to 3 tablespoon
Poppy Seeds - 3 tablespoon
Black Mustard Seeds - 1 tablespoon
Yellow Mustard Seeds - 1 tablespoon
Green Chilli - 1 or 2
Salt to taste
Sugar - 1/2 teaspoon

Batter
Gram Flour or Besan - 11/2 Cup
Rice Flour - 3 to 4 tablespoon
Salt to taste
Nigella Seeds - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Chilli Powder - 1/4 teaspoon
Water as required

Mustard Oil - 2 to 3 cups for deep fry
Black salt - 1/2 teaspoon

Procedure

1. Wash and clean the teasel gourds and gently scrap the skins. Vertically cut each teasel gourd into half.
2. Boil the teasel gourds until they are tender and seeds start coming out. However, avoid overboiling.
3. Drain the water and allow them to cool. Later scoop out the seeds from each half of teasel gourd.
4. Take poppy seeds, black and yellow mustard seeds, scraped coconut, green chilli, and sugar in a blender and make a smooth paste.
5. Take homemade cottage cheese in a bowl and mash it properly.
6. Now add the smooth paste in to the mashed cottage cheese and add salt in to it. Mix it properly and stuffing is ready.
7. Take a teaspoonful of the stuffing and fill the hollow space of each half of teasel gourd.
8. Take gram flour, rice flour, nigella seeds, turmeric powder, chilli powder, salt in a bowl and add required water to make a smooth semi-liquid consistency batter.
9. Meanwhile heat oil in a wok for deep frying.
10. Now dip each stuffed teasel gourd and fry until golden brown from all the sides and sprinkle little black salt on top of these. Serve as starter with plain rice or snacks with ketchup or any dip.


2 comments:

  1. Have not heard of kakrol ever. Looks yummy. Are they like small bitter gourd?

    ReplyDelete
  2. I have never seen those gourds in my life...so exotic! Wish I could taste one of yours :-))

    ReplyDelete

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