Stuffed Bottle Gourd with Spiced Jackfruit: A Bengali Delight
4 hours 30 minutes
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About Stuffed Bottle Gourd with Spiced Jackfruit: A Bengali Delight
Embark on a culinary adventure to Bengal with this Stuffed Bottle Gourd with Spiced Jackfruit recipe! Imagine tender bottle gourd brimming with a savory, aromatic filling of young green jackfruit, fragrant spices, and a hint of tangy tomato.This vegetarian delight offers a symphony of textures and tastes, from the melt-in-your-mouth gourd to the subtly sweet and satisfyingly "meaty" jackfruit. A light rice flour batter adds a delightful crispness when pan-fried to golden perfection.Whether it's a cozy weeknight dinner or a festive celebration, this dish delivers an authentic taste of India that will tantalize your taste buds. A must-try for any adventurous food lover!
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Recipe Time & More
Prep2 hours 10 minutes
Cook2 hours 20 minutes
Total4 hours 30 minutes
Ingredients
For the Filling
- 100 gm Young Jackfruit green, raw
- 1 tbsp Ginger Paste
- 1 tbsp Tomato Paste
- 1 tbsp Coriander Paste
- 1 tsp Chili Paste green
- 1.5 tsp Salt or as per taste
For the Bottle Gourd
- 250 gm Bottle Gourd lauki
For the Batter
- 1/4 cup Rice Flour
- 1/2 tsp Turmeric Powder haldi
- 1.5 tsp Salt or as per taste
For Frying and Garnish
- Oil for shallow frying
- 1 tsp Poppy Seeds
Instructions
- Peel the bottle gourd and boil until tender. This will allow the gourd to be easily stuffed. In a separate pot, boil the young green jackfruit until tender.
- Heat a pan with a little oil. Sauté the ginger paste and tomato paste until fragrant. This creates a flavorful base for the jackfruit filling.
- Add the shredded jackfruit, coriander paste, green chili paste, and salt to the pan. Mix well and cook for a few minutes until the flavors meld. Remove from heat and set aside.
- Carefully stuff the boiled bottle gourd with the jackfruit filling. In a separate bowl, prepare the batter by whisking together the rice flour, turmeric powder, and salt with enough water to create a smooth, flowing consistency.
- Dip each filled bottle gourd piece into the batter, ensuring it's fully coated. Heat oil in a pan for shallow frying. Fry the battered gourd pieces until golden brown and crispy. The batter creates a beautiful crust and helps the filling stay intact.
- Remove the fried gourd pieces from the pan and place them on a paper towel-lined plate to absorb excess oil. Sprinkle with poppy seeds for added flavor and visual appeal. Serve hot and enjoy!
Recipe Notes
Good To Know
- 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.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies to the filling.
- For a richer gravy, use coconut milk instead of water while simmering the stuffed bottle gourd.
- Serve this dish with steamed rice or roti for a complete and satisfying meal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
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Recipe Nutrition
Calories: 296kcalCarbohydrates: 16gProtein: 2gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 3420mgFiber: 3gSugar: 2g
Geeta Biswas
Articles: 919
3 Comments
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Such a scrumptious dish! Thank you.
This looks incredible! Thank you.
Looks so yummy! Excited to make it.