Jackfruit In Bottle Gourd
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About Jackfruit In Bottle Gourd
Jackfruit in Bottle Gourd is a delightful Bengali homestyle dish that brings together the subtle sweetness of bottle gourd with the rich, meaty texture of jackfruit. This unique recipe features tender bottle gourd stuffed generously with a flavorful jackfruit filling, enhanced by aromatic ginger and tangy tomato paste for a taste that's both comforting and exciting.
Perfect for lunch or dinner, this vegetarian creation offers a satisfying alternative to traditional meat-stuffed gourds. The addition of rice flour helps bind the filling, ensuring each slice holds together beautifully. If you're looking to try something new and nourishing, this recipe is a must for anyone who loves wholesome Indian flavors and creative vegetarian cooking.
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Recipe Time & More
Ingredients
- 250 gm Bottle Gourd (Lauki)
- 100 gm Jackfruit (raw)
- 1 tbsp Ginger Paste
- 1 tbsp Tomato Paste
- 1/4 cup Rice Flour
- 1/2 tsp Turmeric Powder (Haldi)
- 1 tbsp Coriander (Dhania, or paste)
- 1 tsp Green Chilli (or paste)
- 1 tsp Poppy Seeds
- 1.5 tsp Salt (or as per taste)
- Oil (for shallow fry)
- 1.5 tsp Salt (or as per taste)
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Instructions
- Peal off the bottle gourd then boil. In other side boil the jackfruit.
- Heat a pan add little oil saute ginger and tomato paste. Then add shredded jackfruit, coriander leaves paste, green chilli paste and salt. Mix properly and keep aside.
- Now fill in bottle gourd. In other side make a batter with adding rice flour, turmeric powder and salt.
- Filled bottle gourd dip in batter and shallow fry and sprinkle with poppy seeds. Now it is ready to serve.
Recipe Notes
https://youtu.be/EMAgmSRrUUA
Click this link to watch the recipe on my YouTube channel nanan swade geeta.
Additional Tips
- For an added layer of flavor, temper whole spices like cumin seeds and bay leaves in hot oil before adding the stuffed bottle gourd to the pan; this infuses the dish with a fragrant, authentic Bengali touch.
- If using canned jackfruit, rinse it thoroughly and squeeze out excess brine for a cleaner taste and better absorption of spices during cooking.
- To achieve a golden, slightly crisp exterior on the stuffed bottle gourd, lightly dust the outside with rice flour before pan-searing or shallow-frying prior to simmering in the sauce.
- Leftover filling can be repurposed into jackfruit cutlets by mixing with a bit more rice flour, shaping into patties, and pan-frying until golden—perfect as a snack or side dish.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 296kcal | Carbohydrates: 16g | Protein: 2g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 12.6g | Sodium: 3420mg | Fiber: 3g | Sugar: 2g
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Geeta Biswas
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Such a scrumptious dish! Thank you.
This looks incredible! Thank you.
Looks so yummy! Excited to make it.