Name: PUR BHORA KANKROL/ STUFFED SPINE GOURD recipe by Tulika Biswas at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Spine gourd around 5 nos. Cut into 2 halves.; For stuffing fried prawns about 1 cup.; Mashed potato around 2 nos.; 1 big onion chopped.; Red Bell pepper around 1/2 cup.; 2 teaspoon of ginger garlic paste.; Mustard paste about 1 teaspoon.; Nigella seeds and corriander powder 1 teaspoon.; Red chilli powder 1 teaspoon .; Sugar to taste.; Salt and haldi.; White oil to fry.

ABOUT PUR BHORA KANKROL/ STUFFED SPINE GOURD RECIPE

This particular recipe is purely traditional and a famous dish among thr Bengalies. We experiment with stuffing but it is relished and prepared with so much love. One of my favourites.

Ingredients Serving: 4

Spine gourd around 5 nos. Cut into 2 halves.
For stuffing fried prawns about 1 cup.
Mashed potato around 2 nos.
1 big onion chopped.
Red Bell pepper around 1/2 cup.
2 teaspoon of ginger garlic paste.
Mustard paste about 1 teaspoon.
Nigella seeds and corriander powder 1 teaspoon.
Red chilli powder 1 teaspoon .
Sugar to taste.
Salt and haldi.
White oil to fry.

Instructions

Scrap the spine gourd and cut into 2 halves. Boil them till 25% tender with salt and haldi.
Take a pan and heat oil. Fry the prawns and mince it properly.
In the same pan pour oil then add nigella seeds.
Then add the chopped onions and fry until brown.
Put the chopped red bell peppers and fry until it's soft.
In it put ginger garlic paste, corriander powder and saute for 3 mins.
Add salt to it and then add red chilli powder and fry it for 1 min.
Add the mashed potato now along with the fried minced prawns.
Mix them well and then in it add 1 teaspoon of mustard paste.
Boiled corn is optional.
Take out the mixture and let it cool and the stuffing is done.
Scrap the spine gourd pulp with a spoon. In that place add the stuffing.
Make a thick layer of besan batter with water. Nigella seeds, salt and haldi can be added to the batter.
Just put a layer on the stuffing so that the stuffing doesn't come out.
Now shallow fry them and serve it hot.

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