“`
| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
“`
| kcal | fat | saturates | carbs |
| 220 | 14g | 2g | 20g |
| sugars | fibre | protein | salt |
| 3g | 4g | 5g | 0.6g |
Why I Love Bangladeshi Vegan Fried Pointed Gourd
Coming from a background of traditional New England seafood cuisine, it’s refreshing and exciting to step off my well-trodden path and introduce you to a personal favorite of mine, a mouth-watering dish from Bangladesh – Vegan Fried Pointed Gourd. This recipe is not only delicious but it’s also loaded with nutrients, making it a perfect option for a wholesome family meal – a factor that is crucial for my two daughters, Erin and Samantha.
A Twist on Traditional Flavors
This recipe takes a hearty green vegetable, the pointed gourd, and encrusts it with a spiced chickpea and rice flour batter. The addition of spicy flavors like turmeric, cumin, and red chili powder lend this dish a surprising kick that I find very satisfying. The finished result is a crispy, flavorful, and above all, vegan-friendly meal that can rival any seafood dish I’ve handled.
Inspired by Culinary Masters
As a food writer and home cook, I am always seeking inspiration from culinary masters worldwide. While there isn’t a specific chef who inspired this Vegan Fried Pointed Gourd recipe, I’m drawn to the techniques used by Yotam Ottolenghi, a renowned chef known for his inventive vegetarian recipes. I love how he manipulates simple, natural ingredients into something extraordinary, a method I tried to emulate in this recipe.
To prepare Vegan Fried Pointed Gourd, you’ll need a list of simple ingredients like fresh pointed gourds, chickpea and rice flour, an assortment of spices including turmeric, red chili, and cumin powder, salt, lemon juice, and vegetable oil. The dish is finally garnished with fresh coriander leaves and served with lemon wedges, ensuring a citrusy freshness to every bite.
This Bangladeshi recipe has a unique flavor profile that I find truly delightful, giving my taste buds a pleasant surprise every time I prepare it. There’s something about the crispy outer shell and the soft, savory filling of the pointed gourd that reminds me of the ocean’s briny goodness back in my New England home. Much like my family’s beloved clam chowder recipe, this dish has earned a special place in my kitchen, and I am more than thrilled to share it with all of you.
What You’ll Need
- 12 fresh pointed gourds
- 1/2 cup chickpea flour
- 2 tablespoons rice flour
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- Salt, to taste
- 2 tablespoons lemon juice
- 6 tablespoons vegetable oil, for frying
- Fresh coriander leaves, for garnish
- Sliced lemon wedges, for serving
Method
Step One
Start by washing the fresh pointed gourds thoroughly. After washing, slice them lengthwise or into rounds according to your preference. Set them aside.
Step Two
In a large mixing bowl, combine the chickpea flour, rice flour, turmeric powder, red chili powder, cumin powder and salt. Stir until all the ingredients are well combined.
Step Three
Add the sliced pointed gourds to the bowl of combined dry ingredients. Drizzle the lemon juice over them. Mix well until the gourds are evenly coated with the mixture. Let it sit for 10-15 minutes to marinate.
Step Four
Heat the vegetable oil in a frying pan over medium heat. Carefully drop the marinated pointed gourds into the hot oil. Fry them in batches to avoid overcrowding, which can lower the temperature of the oil and result in soggy gourds.
Step Five
Fry the pointed gourds until they are crisp and golden brown on both sides. It may take up to 5 minutes per side. Use a slotted spoon to remove the gourds from the oil, and drain them on paper towels to remove excess oil.
Step Six
Transfer the fried gourds to a serving plate. Sprinkle with fresh coriander leaves for garnish. Serve hot with lemon wedges on the side. Enjoy your Vegan Fried Pointed Gourd.
