Gourd'S Concussion – a delicious recipe with Cumin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Step-1 : Basic Mix
2
3 tea spoon Cumin seed
3
+ 5 to 10 Red Chilly (Depending on your endurance)
4
+ 1 tea spoon salt
5
+ 1/4 coconut
6
Put the ingredients in electric mixer to pulverize.
7
Step-2: Prepare the Pointed Gourd
8
Take a dozen of clean, seedless and healthy pointed gourd (Trichosanthes Dioica). Take out the sheen of the peel by scraping with a knife. Cut the two stalk ends of the gourds. Make two Slits gourds half way through by knife keeping the shape of the gourds in tact. Stuff the above mixture into the slits.
9
Step-3: Fry Gourds
10
Put 30 ml refined oil into the pan and put to full oven flame. When hot put stuffed gourds to the oil. After 30 seconds change the fried side of the gourd and allow another 30 seconds. Put the flame to simmer. Let the gourds cook in low flame till their colors are reddish brown.
11
Step-4: Serve
12
Serve with basmati rice.
281
kcal
Calories
17
g
Fat
33
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 3 tea spoon Cumin seed, +30 ml refined oil.
Yes, Gourd'S Concussion falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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