Kakrol is not included in the list of vegetables I eat regularly; I rather find it completely loathsome. My mother makes a lot of dishes with kakrol but she has never succeeded in feeding me any save one - Kakrol Pur. Kakrol with its seeds removed and with delectable stuffing inside tastes beyond words. My mother makes the stuffing so delicious that all the bitterness and blandness of kakrol disappears.
Whether or not you share similar abhorrence for kakrols, the below dish is a must try out, at least for the experience to have the veggie prepared in a different way that begets liking or may be love for the same. Let me know how it turns out.
Ingredients: Cooking time: 30 minutes
ü 3-4 kakrols or teasel gourds
ü 1 small red onion (chopped)
ü 4-5 tbsp poppy seeds (ground into paste)
ü 1 cup of grated coconut
ü 3-4 green chillies (ground into paste)
ü 1/2 tsp turmeric powder
ü Salt to taste
ü 1-2 tsp sugar
ü 1/2 tsp nigella seeds or kalo jeera
ü 1/2 tsp asafetida or hing powder
ü 3 tbsp gram flour
ü 2 tbsp rice flour
ü White oil for frying
1) Scrape the rough exterior of the kakrols with a knife. Boil them in microwave for 5-8 minutes. Cut them lengthwise and remove the seeds.
2) Heat oil in a wok. Add nigella seeds and let them crackle. Add onion and fry till translucent. Add poppy paste, grated coconut, green chilli paste, turmeric powder, hing powder, salt and sugar. Cook them for 3-4 minutes stirring continuously till the mixture leaves the side of the wok.
3) Put spoonful of the poppy-coconut mixture into the kakrols.
4) In a mixing bowl, mix gram flour, rice flour and few tablespoons of water till the batter is smooth in consistency but not watery.
5) Heat oil in a deep bottomed vessel, coat the kakrols with the batter and then deep fry them till brown.
6) Serve hot.