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Stuffed teasel Gourd - 5

Kankroler pur bhaja/ stuffed teasel guard

Kankrol or teasel gourd stuffed with its own flesh and other spice paste and then coated in a batter and deep fried. It is not exactly a crunchy dish but goes very well as a side with rice and other accompaniments. Recipe Author: Madhushree
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Appetisers, Vegetarian
Cuisine Bengali
Servings 20 nos


For the Kankrol stuffing

  • 10 nos Kankrol teasel gourd
  • 1/2 cup freshly grated coconut
  • 2 1/2 tbsp Mustard Paste This mustard paste should be made with black mustard seeds and then strained to discard the skin which is bitter
  • 4 nos green chilies
  • 1 no Medium Sized Onion
  • 1/2 tsp Sugar
  • 1 tbsp Mustard Oil
  • Salt To Taste
  • oil for deep frying

For the Batter

  • 1/2 cup Besan or Bengal Gram Flour
  • 1 tbsp Rice flour
  • 1/2 cup water


  • Scrape the kankrol skin and discard the rough prickly parts. Cut them into half lenghtwise.
  • In a saucepan, boil some water and immerse the kankrols in them. Add a tbsp of salt and boil the kankrols for 5 to 6 minutes or until the kankrol has become soft enough for the seeds to be scooped out. It should not be too soft also.
  • Take them out and place them in a cold water bath to stop the cooking process.
  • Then using a spoon or a melon baller, scoope out the seeds and keep the seeds in a bowl.
  • Grind the seeds with green chilies, coconut, mustard seeds, salt and sugar. It need not be a very fine paste. A coarsely ground paste would also do.
  • Take the paste out in a bowl. Add finely chopped onion and mustard oil mix it well. Check the seasoning and adjust accordingly. The stuffing is ready.
  • Now fill the cavities of each half with the stuffing and arrange them on a plate.
  • Make a thin batter from the ingredients of the batter. Add a bit of salt to it as well. Add the water slowly. You might not need the entire 1/2 cup of water. A runny batter yet it should coat the kankrol is what you need.
  • Now heat oil in a frying pan. When the oil is hot, dip the kankrol in the batter and then slowly slide it in the hot oil. Repeat with all the kankrols.
  • Turn them when one side has become golden brown. Keep the heat at a medium or else it will burn.
  • When they have become a golden brown colour, take them out with a slotted spoon and place on a kitchen towel to soak the excess oil.
  • Serve kankroler pur bhaja as a side with rice and other accompaniments.
  • You can also have them as it is.