Spiced Stuffed Pointed Gourd: A Flavorful Bengali Vegetarian Recipe
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About Spiced Stuffed Pointed Gourd: A Flavorful Bengali Vegetarian Recipe
Craving a vibrant, flavorful vegetarian dish? These Spiced Stuffed Pointed Gourds offer a delightful twist on a Bengali classic, guaranteed to tantalize your taste buds.Imagine tender pointed gourds, hollowed and filled with a savory mix of grated vegetables, then crisped to golden perfection. They're simmered in a rich, spiced buttermilk gravy, fragrant with cinnamon, cumin, and turmeric.This satisfying dish is perfect for any meal, from brunch to dinner. Serve with warm chapati for a truly comforting and complete culinary experience.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Ingredients
Pointed Gourd
- 100 gm Pointed Gourd
Filling
- ½ cup Vegetables grated, mixed
- Salt to taste
- 1 tbsp Ginger fresh, minced
- 1-2 Chillies finely chopped, green
Spice Mixture & Gravy
- Oil for shallow frying
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- ½ tsp Chili Powder red
- ½ tsp Kashmiri Chili Powder red
- ¼ tsp Cinnamon ground
- 2 tbsp Coconut Paste
- ½ cup Buttermilk
- Coriander Leaves for garnish, fresh
Instructions
- Prepare the pointed gourds by carefully scooping out the seeds and pulp, creating a hollow cavity. Set aside.
- In a bowl, combine the grated mixed vegetables, minced ginger, chopped green chilies, and salt. Mix well to create the filling.
- Gently stuff each hollowed pointed gourd with the vegetable filling.
- Heat oil in a pan over medium heat. Shallow fry the stuffed pointed gourds until they turn golden brown and slightly tender. This helps to seal in the filling and adds a delicious crispy texture.
- Remove the fried pointed gourds from the pan and set aside.
- In the same pan, add the cumin seeds and sauté until fragrant. Add the turmeric powder, red chili powder, Kashmiri red chili powder, and ground cinnamon. Sauté for a minute until the spices release their aroma.
- Stir in the coconut paste and sauté for another minute. Gradually add the buttermilk, stirring continuously to prevent lumps and create a smooth gravy.
- Return the shallow-fried pointed gourds to the pan. Simmer for a few minutes, allowing the flavors to meld and the gravy to thicken slightly. Garnish with fresh coriander leaves and serve hot with chapati.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts. Just be sure to adjust the cooking time accordingly.
- Don't overcrowd the pan when browning the chicken. Working in batches ensures even cooking and a nice crust.
- Fresh herbs like thyme or rosemary can be added along with the chicken broth for an extra layer of flavor.
Storage Instructions
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Recipe Video
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Recipe Nutrition
Calories: 73kcalCarbohydrates: 6gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 83mgPotassium: 191mgFiber: 1gSugar: 3gVitamin A: 420IUVitamin C: 15mgCalcium: 100mgIron: 2mg
Geeta Biswas
Articles: 919
3 Comments
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Looks so mouthwatering! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.
This looks so good! Can’t wait to cook it.