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Stuffed Kakode with poppy seeds paste

Stuffed Kakode with poppy seeds paste
20 mins
Preparation Time
30 mins
Cooking Time
Serves 2


  • {For 4-6 large Kakode (teal gourds)}
    poppy seeds 3 tbsp
    finely chopped Onions 1 tbsp
    finely chopped Green chillies 1 tbsp or more if you like
    finely chopped ginger 2 tsp
    Black pepper powder 1 tsp
    all the inner pith of the vegetable chopped up in small bits
    salt to taste
    Mustard oil 1 tsp
    Nigella (kalonji) seeds 1/2 tsp
    More mustard oil to shallow fry the stuffed vegetable
  • in my case about 1 tbsp was used


You need to halve the little gourds first and then empty the innards well. Just making a sharp incision along the white periphery and then scooping out the pith works well.Do not discard the pith as it will be used for the stuffing masala.

Then the masala is stuffed inside each of these halves and shallow fried on both sides.

Rub salt over the Kakode halves and let it rest till you prepare the masala paste.

Make a paste of poppy seeds. You would like to powder it dry initially and then adding some water and blend again to make a smooth paste. Adding 2 whole Cashew nuts right before the powdering step helps in making a smooth paste. The paste should be thick like good yogurt

Heat oil in a Kadhai (round bottom pan) and sprinkle the Nigella seeds in it. Wait till they sizzle.

Add in the chopped green chillies, onions and ginger. Fry till everything is softened. Add the chopped up kakode pith, sprinkle salt to taste and stir fry till softened.

Add pepper powder, mix well and then add the poppy paste and mix quickly so it gets homogenised with everything else and a bit thickened.

Take off heat and take out spoonfuls to fill in the Kakode halves. There is no need to cool the masala paste down but there is no problem even if it is cold. Actually this can be made a day in advance and proceeded as and when required. The leftover masala paste can be used to make other dry stir fries interesting too.

Heat a tbsp of mustard oil in  a flat pan. Non stick surface will good so use you Cast iron or whatever pan you use for such purpose.

Lay out the stuffed Kakode masala side up and let it fry till the base gets browned lightly. Keep the lid on for 5 minutes, flame medium.

Turn all the Kakode by flipping them, so the stuffing side gets browned too.

Serve hot as a side dish or a starter.

You would love to pop them in your mouth. The flavors are subtle as there is minimal spicing. The amount of green chillies might look more than you want but poppy seeds paste tastes great with green chillies. So keep them a bit on higher side than you normally do. Black pepper may be avoided if you want a richer Poppy taste. The poppy flavor is preserved well just because of minimal spicing.

Kakode greets Poppy seeds well , as much as it complements the Ridge gourd.