Stuffed Teasel gourd / Bhatkerelar pur

Stuffed teasel gourd served with elephant apple chutney 

Teasel gourd is an egg shaped yellowish green colour vegetable available during summer season in India. It has a thick layer of  soft spines. Teasel gourd in Assamese called  "Bhat kerela".

Stuffed teasel gourd or Bhatkerelar pur is a recipe where teasel gourd is stuffed with spicy potato mixture and dipped  in the batter and then fried till it becomes crisp and golden brown in colour from outside. Stuffed teasel gourd can be served as a starter or as a side dish with steamed rice. It can also be served like fritters as a snack with green chutney, tomato sauce or any chutney with tea.

INGREDIENTS:
• 3 mature teasel gourds
• oil to fry

For Stuffing:
• 2 potatoes
• 1 onion chopped
• 2-3 green chillies chopped
• 1/4 cup nuts
• 1/2 tbsp cumin powder
• 1/2 tbsp coriander powder
• 1/2 tbsp red chilli powder
•1/4 cup chopped coriander leaves
• salt to taste

For batter :
• 1 cup chickpea flour (besan)
• 2-3 tbsp rice powder
• 1/2 tbsp turmeric powder
• 1/2 tbsp cumin powder
• 1/2 tbsp coriander powder
• 1/2 tbsp red chilli powder
•1/2 tbsp nigella seeds (Kala jeera)
• salt to taste

METHOD:

1. Wash teasel gourds under running water. Remove the rough surface with the help of a sharp knife. Make two parts.

2. Parboiled teasel gourd pieces in salted water.

3. With the help of a spoon remove the seeds from teasel gourd pieces. Keep aside .

4. Boil potatoes. Peel and mashed it properly. Mixed all the other ingredients for stuffing. Now the filling is ready to stuff teasel gourd.

5. In a bowl add chickpea flour, rice powder, turmeric powder, cumin powder, coriander powder, red chilli, salt and water. Mix it well to make a fine batter.

6. In a heavy bottomed pan heat oil. Dip filled teasel gourd pieces into the batter and place them in oil. Cook it in medium  heat until the bottom edges start to turn golden brown. Turn it over and cook until the other side turns golden brown.

7. Serve stuffed teasel gourd hot.