Easy Niramish Pur Bhora Kakrol

Bengali cuisine is renowned for its diverse and delectable vegetarian dishes, and one such gem is the mouthwatering Niramish Pur Bhora Kakrol. This delightful Niramish Pur Bhora Kakrol recipe brings together the rich flavours of teasel gourds, coconut, and a medley of spices to create a savoury masterpiece. Whether you’re a seasoned cook or a kitchen novice, this step-by-step guide will help you whip up a plate of Niramish Pur Bhora Kakrol that’s sure to impress your taste buds.

What is Niramish Pur Bhora Kakrol?

For the stuffing:

3 medium-sized, Teasel gourds (kakrol)
2, medium-sized potato (boiled)
1 tablespoon desiccated coconut
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
1 teaspoon roasted masala
Salt to taste
water as needed

For the making mustard paste:

1 tablespoon black & white mustard seeds  (soaked for 30 minutes)
1/2 inch ginger
1 green chilli
salt

For the batter:

2 tablespoons Gram flour
1 tablespoon all-purpose flour
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon oil

For the tempering:

2 tablespoons mustard oil
1 teaspoon cumin seeds

Niramish Pur Bhora Kakrol Instructions:

1. Start by washing the kakrol/ teasel gourds thoroughly and scrape the rough surface of kakrol. Cut kakaro and potato into two pieces. Put them into a pressure cooker to boil with a single whistle.

2. Make a paste of mustard seeds, ginger, salt, and green chillies in a grinder.

3. Heat 1 tablespoon of mustard oil in a pan over medium heat. Cumin seeds and let them splatter for a few seconds.

4. Add mustard seeds paste, and stir them for 3-4 minutes over medium heat.

5. Add mashed potato and desiccated coconut, turmeric powder, Roasted masala, sugar and salt. Sprinkle a little amount of water to avoid sticking.

6. Scrape the inner flash of kakrol (remove seeds)  Add in the mixture, when it comes to normal temperature. Mix everything well for 5-6 minutes to form a thick stuffing. And them keep aside.

7. Carefully stuff each slit teasel gourd with the prepared stuffing mixture. Press gently to ensure the stuffing sticks.

8. In a separate bowl Add gram flour, all-purpose flour, turmeric powder, salt, sugar, oil and water, and make a batter for coating.

10.  Heat 3 tablespoons of oil in a frying pan with mustard oil.

11.  Coat all the stuffed kakol with batter.

12. Carefully place the stuffed teasel gourds in the pan. Reduce the heat to low and cover the pan. Let the teasel gourds cook for about 15-20 minutes, turning them occasionally until they are tender and slightly browned.

Serving suggestions:

Serve your Tasty Niramish  Purbhora Kakrol hot with steamed rice or roti. Revel in the delicious flavours of Bengal right in your own kitchen!

In essence, Niramish Pur Bhora Kakrol embodies the craftsmanship of vegetarian cooking in Bengal, where lowly ivy gourds are converted into a gourmet marvel. It’s more than simply a meal; it’s a celebration of heritage, flavour, and the colourful spirit of Bengali food. So, travel on a culinary journey and savour Bengal’s rich, vegetarian tradition with this exquisite masterpiece.

FAQ On Niramish Purbhora Kakrol :

Q: What are the key ingredients for making Niramish Purbhora Kakrol?

A: The main ingredients for niramish purbhora Kakrol include teasel gourds, mustard paste, turmeric powder, salt, and oil for frying.

Q: Can I serve Niramish Purbhora Kakrol with any specific accompaniments?

A: Purbhora Kakrol is often served as a snack or appetizer with a side of steamed rice and a simple green salad. Some people enjoy it with sweet and tangy tamarind chutney as well.

Q: Is this dish vegan-friendly?

A: Yes, Niramish Pur Bhora Kakrol is typically vegan-friendly as it doesn’t contain any animal products. Just ensure that the oil you use for frying is plant-based teasel.

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