Stuffed Bottle Gourd
|Bottle gourd||500 Gram (Not Very Thick)|
|Boiled vegetables||2 Cup (32 tbs)|
|Cashewnuts/Shelled peanuts||1⁄2 Cup (8 tbs), chopped|
|Raisins||1 Tablespoon, chopped|
|Grated coconut||1 Tablespoon|
|Ginger green chili paste||1 1⁄2 Tablespoon|
|For batter :|
|Gram flour||1⁄2 Cup (8 tbs)|
|Coriander leaves||2 Tablespoon|
|Lemon juice||1 Teaspoon (To Taste)|
|Sugar||1⁄2 Teaspoon (To Taste)|
|Garam masala||1 Teaspoon|
|Onion||1 , grated|
|Bread crumbs||1 Cup (16 tbs)|
|Oil/Vanaspati||2 Cup (32 tbs) (For Frying)|
|Chili powder||To Taste|
Peel bottle gourd and remove both end portions (which can be cooked along with vegetables to be used in the recipe).
Cut 1/3 inch thick slices.
Core centre portion with a 3/4 inch diameter cookie cutter, thus making rings.
Cook rings in salted boiling water till just tender.
Drain well before use.
Combine all ingredients for batter.
Use enough water to make a thick batter.
Mash boiled vegetables.
Combine vegetables with rest of the ingredients except bread crumbs.
Make as many balls as there are rings.
Place each ball in a ring and flatten it in such a way that both, hole and ring are covered by vegetable mixture.
Apply some batter on both the sides of the prepared bottle guard slices and roll in bread crumbs.
Fry slices on tawa or griddle using as much oil as desired.
First fry the filled side.