Stuffed Ridge Gourd with Prawns: A Delicate Bengali Dish
1279 reads
About Stuffed Ridge Gourd with Prawns: A Delicate Bengali Dish
Experience the delicate dance of flavors and textures in this traditional Bengali Stuffed Ridge Gourd with Prawns. Imagine tender ridge gourd embracing a succulent prawn filling, creating a dish that's both light and deeply satisfying.This surprisingly simple recipe delivers an authentic taste of Bengali cuisine, perfect for a healthy and flavorful lunch or dinner. Discover the joy of creating a dish that's as impressive as it is easy to make.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep10 minutes
Cook20 minutes
Ingredients
Ridge Gourd
- 250 gm Ridge Gourd
Prawns
- 200 gm Prawns
Aromatics and Pastes
- 1 tbsp Onion Paste
- 1 tbsp Tomato Paste
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- ¼ cup Rice Paste
Instructions
- Peel the ridge gourd and carefully cut it open to create a pocket for the stuffing. This allows the flavors of the stuffing to permeate the gourd.
- Shallow fry a portion of the prawns until they turn pink and slightly crispy. Set these aside for garnishing. Grind the remaining prawns into a smooth paste. This creates a dual texture experience and adds depth of flavor.
- Heat oil in a pan. Add the prawn paste and sauté until it changes color and releases its aroma. This step is crucial for developing the rich flavor of the prawns.
- Add the onion, ginger, garlic, and tomato pastes to the pan. Sauté until the mixture is fragrant and the oil starts to separate. This creates a flavorful base for the stuffing.
- Season with salt. Continue to cook until the mixture thickens and dries slightly. This ensures that the stuffing holds its shape inside the gourd.
- Carefully fill the ridge gourd pockets with the prawn stuffing. Seal the openings with rice paste. This acts as a natural glue and prevents the stuffing from leaking out.
- Place the stuffed ridge gourd in a pan, cover, and cook over low heat for 7-8 minutes, or until the gourd is tender. Low heat ensures even cooking and prevents burning.
- Garnish with the reserved fried prawns. Serve hot and enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, try using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time depending on the thickness of your chicken. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- If you want a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the sauce during the last few minutes of cooking.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop.
Recipe Video
Related Posts You May Like
Recipe Nutrition
Calories: 120kcalCarbohydrates: 26gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 69mgPotassium: 188mgFiber: 1gSugar: 1gVitamin A: 122IUVitamin C: 9mgCalcium: 38mgIron: 1mg
Geeta Biswas
Articles: 919
3 Comments
Leave a Reply
You must be logged in to post a comment.
Such a scrumptious dish! Thank you.
Such a great recipe! Can’t wait to try it.
This is amazing! Excited to make it.