Pur Bhara KaNkrole (Spiny gourd stuffed with paneer)

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.

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…