| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 164 | 9g | 1g | 20g |
| sugars | fibre | protein | salt |
| 6g | 5g | 3g | 0.3g |
Every bite of Masala Stuffed Spine Gourd bursts with a compelling blend of spices that offers not only exceptional flavor but also countless health benefits. Infused with everything from turmeric powder and mustard seeds to coriander and green chilies, this dish is a colorfully vibrant portrayal of the richness and depth that traditional Indian recipes carry. You can see the final appetizing look of this dish
here, and I assure you, it tastes even better than it looks!
An Unexpected Fusion
Drawn to world cuisines, this Spine Gourd creation caught my attention, even though my palate usually dances between Caribbean and Spanish flavors. As a queen of tapas, it’s fascinating to me how this dish bridges the gap between my much-loved tapas and the exotic charm of robust Indian flavors. This vegetable delicacy is indeed a melody, playing harmonious notes of spice and heat, all perfectly balanced with a hint of fresh lemon juice.
Healthy Indulgences
What entices me about this Masala Stuffed Spine Gourd is not just the dance of flavors, but also the measure of wellbeing it brings to the table. The hero ingredient, Spine Gourd, is a low-calorie vegetable packed with vitamins and dietary fibers. The presence of heat-producing spices like red chili powder, green chilies, and mustard seeds makes this dish an excellent regulator for metabolism. Turmeric, with its known anti-inflammatory properties, marries beautifully into the mix.
This dish shares similarities with the stuffed bell pepper recipes from my home cuisine, and it also reminds me of Spanish Pimientos Rellenos. It would pair perfectly with a home-style lentil soup or a tangy tomato curry, just the way you’d enjoy tapas with your favorite bowl of gazpacho.
One of the aspects that make me return to this recipe time and again is the possibility of versatility. You can try stuffing these gourds with a variety of fillings like minced meat or even a different assortment of veggies. And if you like to explore the heat level, feel free to up the ante with extra chopped green chilies.
What You’ll Need
- 18 small Spine Gourds (also known as Kobichi)
- 3 tablespoons Vegetable Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 2 Green Chilies, finely chopped
- 1 medium Onion, finely chopped
- 2 Garlic Cloves, minced
- 1 teaspoon Turmeric Powder
- 2 teaspoons Red Chili Powder
- 2 teaspoons Coriander Powder
- 1 teaspoon Garam Masala Powder
- Salt, according to taste
- 2 tablespoons Fresh Lemon Juice
- 2 tablespoons Fresh Coriander leaves, chopped
Method
Step One
First, rinse the spine gourds under running water. Using a sharp knife, cut off the ends and then cut each gourd into two halves. Ensure to keep the center hollow by scooping out the seeds and pith.
Step Two
Now, heat 2 tablespoons of vegetable oil in a large pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them crackle for a few seconds.
Step Three
Next, add the finely chopped green chilies, onions, and minced garlic to the pan. Saute these ingredients until the onions turn golden brown.
Step Four
Add the turmeric powder, red chili powder, coriander powder, garam masala powder, and a pinch of salt to the sautéed mixture. Mix well and cook for a couple of minutes, until the spices are well combined.
Step Five
Stuff each half of the hollowed-out spine gourd with this spicy mixture. Be sure to stuff it well but don’t overfill it.
Step Six
After stuffing all the spine gourds, heat 1 tablespoon of vegetable oil in another pan. Place all the stuffed gourds in the pan and cover it. Allow them to cook on a low flame for about 10-12 minutes until they become soft and well cooked.
Step Seven
Finally, sprinkle some fresh lemon juice and chopped coriander leaves over the cooked gourds. Toss them gently and serve hot. Your delicious Masala Stuffed Spine Gourds are now ready to enjoy!
