Studded Pathola - Jackseed Masala
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
6-8
Prep Time
15 minutes
Cook Time
25 minutes
Create a unique and vibrant dish with our Jackseed Masala Stuffed Pathola. This simple recipe is not only flavourful but also makes a stunning centerpiece. For an extra touch, add vegan cheese and bake for a warm, cheesy twist.
Ingredients
-
Large Pathola / Snake Gourd
-
200g freshly grated coconut (Feel free to substitute with re-hydrated desiccated coconut)
-
Can of Jungle Kitchen Pineapple
-
Can of Jungle Kitchen Seed Masala
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1 tsp salt
Directions
Wash, Dry & Cut the snake gourd into 2-3 long pieces
Take out the seeds and add 1 tsp salt
Bring a pot of water to boil. Blanch the snake gourd cylinders for 1-2 mins until soft but not overcooked.
In a separate bowl add in 200g fresh grated coconut together with a can each of Jungle Kitchen Pineapple + Jackseed Masala
Combine weed, mixing through the coconut.
Scoop in spoonfuls of the mix in to the snake gourd and you’re ready to serve.
Recipe Note
You can add 150g of your favourite vegan cheese into the mix (in a preheated oven) to bake at 180°C for 10 mins for a cheesy twist!