KaNkrole (Biological name Momordica Dioica, commonly known as spiny gourd.). My love for KaNkrole dates back to my childhood. Even today I always keep an eye open for the sweet cousin of the bitter karela. In Bengali it is known as KaNkrole or ghee-kawrola . Why ghee, don’t ask me. I have tried finding answer to the question – to no avail. If you have, do let me know. In Maharashtra its known as Kantole´. I love it by any name, any form and while my mom used to stir fry it, I have tried making a stuffed version to bring in a little variation.
Pur Bhara KaNkrole (Spiny gourd stuffed with paneer)
Ingredients:KaNkrole: 4/5
For the stuffing:
Oil: 1 tsp
Jeera: a pinch
Paneer: 100 g
Chilly pdr: ½ tsp
Roasted jeera pdr: ½ tsp
Amchur pdr:
Salt
Turmeric
For the batter:
Besan: 1 table spoon
Rice powder : 1 table spoon
Salt: ½ tsp
Chilly pds: ½ tsp
How to:
Step 1: Cut the KaNkrole lengthwise into half. Scour out the seeds, chop them and preserve.
Step 2: Smear a little salt and turmeric and keep aside.
Step 3: Mix all the ingredients of the batter with water and whip well in a mixing bowl. The viscosity should be of a cake batter. Not too flowy.
Step 4: Heat oil, throw in the jeera
Step 5: Throw in the scraped and chopped KaNkrole inners, with a little salt and turmeric. When they are done, add the paneer, chilly pdr, amchur pdr and the roasted jeera pdr, stir well and remove. Our stuffing is ready.
Step 6: Fill in the cooled stuffing, dip in the batter and shallow fry both sides in a non-stick pan.
Step 6: Fill in the cooled stuffing, dip in the batter and shallow fry both sides in a non-stick pan.
Done ! Great with Dal rice or as an accompaniment with khichdi. I also like to have it just like that…..or may be with a cup of hot chai…
