Cheese Stuffed Bottle Gourd
|Bottle gourd||1 Medium|
|Finely chopped cabbage||500 Gram|
|Cabbage||500 Gram, finely chopped|
|Grated cheese||100 Gram|
|For white sauce:|
|Milk||1 1⁄4 Cup (20 tbs)|
|Green chilies/Capsicum||1 Tablespoon, chopped finely|
|Green chillies/Capsicum||1 Tablespoon, chopped|
|Bread crumbs||1 Cup (16 tbs)|
Peel bottle gourd and cut 8 to 10 slices, each 3/4 to 1 inch thick.
Scoop out the white portion (seeds).
Cook slices in salted boiling water till partially cooked.
Cook cabbage in a little salted boiling water.
Drain well before use.
Prepare white sauce as directed
Add cabbage and green chillies.
Cut bread slices with a round cutter of the same diameter as that of bottle gourd slices.
Toast the rounds.
Arrange toasted rounds on a baking tray, place gourd slice on them, fill the hole with cabbage mixture.
Sprinkle crumbs and grated cheese.
Bake in moderate oven for 20 minutes.