Name: Stuffed Kantola / Stuffed Kakrol recipe by Paramita Majumder at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Kantola - 4 Big; Onion, Chopped - 1; Coconut, scrapped - 1 tbsp; Green chilli - 4; Turmeric - 1/3 tsp; Ginger - 1/3 tsp; Yellow mustard seeds - 1 tsp; Poppy seeds - 1 tsp; Chick peas flour - 1 Cup; Water as required; Salt as per your taste

ABOUT Stuffed Kantola / Stuffed Kakrol RECIPE

This is a very famous Bengali dish, we get this vegetable only in monsoon.

Ingredients Serving: 4

Kantola - 4 Big
Onion, Chopped - 1
Coconut, scrapped - 1 tbsp
Green chilli - 4
Turmeric - 1/3 tsp
Ginger - 1/3 tsp
Yellow mustard seeds - 1 tsp
Poppy seeds - 1 tsp
Chick peas flour - 1 Cup
Water as required
Salt as per your taste

Instructions

Wash and cut kantola into halves, peel the spiny skin. Blanch in salted water for 7-8 minutes. Keep aside.
When it cools down scoop out the seeds. Gather all the ingredients together and grind to a course paste, add a tsp water also. Add besan, turmeric powder and salt. Mix well. Keep aside.
Heat oil in a nonstick frying pan and add the stuffing mixture. Saute for 4-5 minutes.
Add the stuffing to the kantola halves and coat the them with the besan mixture.
Shallow fry them in batches for 5-6 minutes or until brown and crispy from all sides.
Serve hot with steamed rice.

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