Stuffed Spine Gourd Fritters (Pakora)

 INGREDIENTS:

1. Spine Gourd, 6-8 medium-sized
2. Yellow Mustard Seeds 1 tbsp
3. Poppy Seeds 2 tbsp
4. Grated Coconut 2 tbsp
5. Roasted Peanuts 2 tbsp
6. Salt to taste
7. Gram flour (Besan) 1 cup
8. Red Chili Powder 1/2 tsp
9. Nigella Seeds 1/2 tsp
10. Oil for deep frying

METHOD:

Serving Size: 6-7

Grind the mustard seeds, poppy seeds, grated coconut, and peanuts into a coarse paste.

Heat 1 tbsp of oil in a pan and sauté the paste along with salt to taste until the raw aroma disappears and it thickens into a dough-like consistency. Remove and let it cool.

Wash the spine gourds and cut them each in half lengthwise. Par-boil them in salted water for 7-8 minutes, just until tender. 

Using a spoon, scoop out the seeds to create a hollow pocket in each half.

Fill each half with the prepared stuffing mixture, pressing gently so it holds inside.

In a bowl, mix besan, red chili powder, nigella seeds, and salt. Gradually add water to make a smooth, thick batter. 

Dip each stuffed spine gourd into the batter, ensuring it is fully coated.

Gently slide into hot oil and deep-fry on medium heat until golden and crisp.

Serve hot as a tea-time snack, or as a side dish with rice and dal.