এবার বানিয়ে নিন একটু অন্য স্বাদের পুর ভরা কাঁকরোল .....
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Recipes in this Video
6 recipes
Ingredients
- ●4 medium kakrol (kankrol)
- ●1 cup cooked rice
- ●1/2 cup chopped onions
- ●1/2 cup grated coconut
- ●1/2 cup chopped green chilies
- ●1/4 cup chopped coriander leaves
- ●1 tsp cumin seeds
- ●1 tsp turmeric powder
- ●1 tsp garam masala
- ●2 tbsp mustard oil
- ●salt to taste
Instructions
- 1Wash the kakrol (kankrol) thoroughly and cut off the tops to create a hollow space for stuffing.
- 2In a pan, heat mustard oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- 3Add grated coconut, chopped green chilies, turmeric powder, and salt. Cook for 2-3 minutes until the mixture is well combined.
- 4Stir in the cooked rice and mix well. Add garam masala and chopped coriander leaves, and cook for another 2 minutes.
- 5Remove the mixture from heat and let it cool slightly.
- 6Stuff the hollowed kakrol with the rice mixture, pressing down gently to pack it in.
- 7Place the stuffed kakrol in a steamer and steam for about 15-20 minutes until they are tender.
- 8Once done, remove from the steamer and let them cool for a few minutes before serving.
- 9Serve hot with a side of chutney or yogurt.
Equipment
steamerpanmixing bowl
🌶️🌶️🌶️Low
veganvegetarianplant-basedgluten-freenut-freesoy-freepaleo
Kakrol curry is a traditional Bengali dish featuring kakrol, or pointed gourd, which is cherished for its unique flavor and health benefits. This dish is often prepared during the monsoon season when kakrol is in abundance, and it holds a special place in the hearts of many Bengali families. While it remains a staple in Bengali cuisine, variations can be found in other regions of India and Bangladesh, showcasing local spices and cooking techniques.
Ingredients
- ●kakrol
- ●onion
- ●ginger
- ●garlic
- ●green chili
- ●turmeric powder
- ●cumin powder
- ●coriander powder
- ●red chili powder
- ●mustard oil
- ●salt
- ●water
- ●fresh coriander
- ●lemon juice
Instructions
- 1Heat mustard oil in a pan until shimmering.
- 2Add sliced onions and sauté until translucent, about 5 minutes.
- 3Stir in minced ginger and garlic; cook for 1-2 minutes until fragrant.
- 4Add green chilies and cook for another minute.
- 5Sprinkle in turmeric, cumin, coriander, and red chili powder; stir well.
- 6Add chopped kakrol and mix to coat with spices.
- 7Season with salt and add a splash of water to prevent sticking.
- 8Cover and cook for 10-12 minutes until kakrol is tender, stirring occasionally.
- 9Uncover and cook off excess water if necessary, about 3-5 minutes.
- 10Finish with fresh coriander and a squeeze of lemon juice before serving.
Ingredient Alternatives
mustard oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier while vegetable oil is more budget-friendly.
kakrol
Cheaper: zucchini
Zucchini can be used as a substitute for a similar texture.
Techniques
sautéingstir-frying
Equipment
panspatulaknifecutting board
🌶️🌶️🌶️Hot
Also Known As
Kakrol BhajiKakrol Masala
veganvegetarianplant-basedgluten-freenut-freesoy-free
Ingredients
- ●500g kakrol (teasel gourd)
- ●2 medium onions, finely chopped
- ●2 medium tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger paste
- ●1 tsp garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp cumin powder
- ●2 tbsp mustard oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Wash the kakrol thoroughly and cut it into halves or quarters.
- 2In a pot, boil water and add the kakrol pieces. Cook until they are tender, about 10-15 minutes. Drain and let them cool.
- 3Once cooled, peel the kakrol and mash it in a bowl. Set aside.
- 4In a pan, heat mustard oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
- 5Add the ginger and garlic paste, and sauté for another minute until fragrant.
- 6Stir in the chopped tomatoes and cook until they soften and the oil separates from the mixture.
- 7Add the turmeric powder, red chili powder, cumin powder, and salt. Mix well and cook for a couple of minutes.
- 8Add the mashed kakrol to the pan and mix everything together. Cook for another 5-7 minutes, allowing the flavors to meld.
- 9Add the slit green chilies and mix well. Cook for an additional 2 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
PotPanSpatulaBowl
🌶️🌶️🌶️Low
Ingredients
- ●2 cups kakrol (teasel gourd), grated
- ●1 cup chickpea flour (besan)
- ●1 medium onion, finely chopped
- ●2 green chilies, finely chopped
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1 tsp cumin seeds
- ●1/2 tsp salt
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine the grated kakrol, chopped onion, green chilies, turmeric powder, red chili powder, cumin seeds, and salt.
- 2Add the chickpea flour to the mixture and mix well until all ingredients are combined.
- 3If the mixture is too dry, add a little water to help bind it together.
- 4Heat oil in a deep frying pan over medium heat.
- 5Once the oil is hot, take small portions of the mixture and shape them into flat patties.
- 6Carefully place the patties in the hot oil, making sure not to overcrowd the pan.
- 7Fry the patties until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- 8Remove the fried patties and drain on paper towels to remove excess oil.
- 9Serve hot with chutney or sauce of your choice.
Equipment
Mixing bowlDeep frying panSlotted spoonPaper towels
🌶️🌶️🌶️Low
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-freepaleo
Kakrol Vaji is a traditional dish often enjoyed in various regions of South Asia, particularly in Bengali cuisine, where it is prepared as a side dish to accompany rice and lentils.
Ingredients
- ●500 grams kakrol (teasel gourd)
- ●2 tablespoons mustard oil
- ●1 teaspoon cumin seeds
- ●1/2 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon coriander powder
- ●Salt to taste
- ●2 green chilies, chopped
- ●1/2 cup water
- ●Fresh coriander leaves for garnish
Instructions
- 1Wash the kakrol thoroughly and cut them into thin slices.
- 2Heat mustard oil in a pan over medium heat until it starts to smoke slightly.
- 3Add cumin seeds to the hot oil and let them splutter for a few seconds.
- 4Add the sliced kakrol to the pan and stir well to coat with the oil.
- 5Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the kakrol.
- 6Add chopped green chilies and mix everything well.
- 7Pour in 1/2 cup of water and cover the pan with a lid.
- 8Let it cook on low heat for about 15-20 minutes, stirring occasionally, until the kakrol is tender.
- 9Once cooked, remove the lid and increase the heat to evaporate any excess water, if necessary.
- 10Garnish with fresh coriander leaves before serving.
Equipment
PanLidSpatulaKnifeCutting board
🌶️🌶️🌶️Low
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-freepaleo
Ingredients
- ●500g kakrol (teasel gourd)
- ●2 tbsp mustard oil
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp coriander powder
- ●Salt to taste
- ●2 green chilies, slit
- ●1/2 cup water
- ●Fresh coriander leaves for garnish
Instructions
- 1Wash the kakrol thoroughly and cut them into thin slices.
- 2Heat mustard oil in a pan over medium heat until it starts to smoke slightly.
- 3Add cumin seeds to the hot oil and let them splutter.
- 4Add the sliced kakrol to the pan and stir well to coat with the oil.
- 5Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the kakrol.
- 6Add the slit green chilies and mix everything well.
- 7Pour in the water and cover the pan with a lid.
- 8Let it cook for about 10-15 minutes, stirring occasionally, until the kakrol is tender.
- 9Once cooked, remove the lid and let any excess water evaporate if necessary.
- 10Garnish with fresh coriander leaves before serving.
Equipment
PanLidSpatula
🌶️🌶️🌶️Low
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