"Singra Mongra | Vegetable Seeds "

Singra Mongra is a traditional Bengali dish that is enjoyed for its rich flavors and unique preparation. It's a type of dish where vegetables are stuffed with a spiced mixture. The term “Singra” often refers to the type of vegetable used, such as bottle gourd or round gourd (tinda), and “Mongra” refers to the spiced filling.

Key Components:

1. Singra (Vegetable):

   • Typically, round gourd (tinda) or bottle gourd (lauki) is used.
   • The vegetable is hollowed out to create space for the stuffing.

2. Mongra (Stuffing):

   • The stuffing is made from a mix of ingredients like lentils, spices, and sometimes grated coconut or meat.

Basic Recipe for Singra Mongra:

Ingredients:

• For the Vegetable:

  • 4-5 round gourds (tinda) or bottle gourds (lauki)
  • 1 tablespoon oil
  • Salt to taste

• For the Stuffing:

  • 1 cup moong dal (yellow split gram), soaked for 1-2 hours and drained
  • 1 tablespoon grated coconut (optional)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 tablespoon finely chopped fresh cilantro
  • Salt to taste

Instructions:

1. Prepare the Vegetables:

   • Wash the gourds. If using round gourd (tinda), peel the skin and hollow out the center using a small spoon or knife. If using bottle gourd (lauki), peel it and hollow it out as well.
   • Sprinkle a bit of salt inside the hollowed-out gourds and set aside.

2. Make the Stuffing:

   • In a bowl, mix the soaked and drained moong dal with grated coconut (if using), cumin seeds, coriander powder, turmeric powder, garam masala, chopped green chilies, cilantro, and salt.
   • Adjust the seasoning to taste.

3. Stuff the Gourds:

   • Carefully fill each hollowed gourd with the spiced moong dal mixture. Press the stuffing in gently but firmly.

4. Cook the Stuffed Gourds:

   • Heat oil in a pan over medium heat.
   • Place the stuffed gourds in the pan. Cook covered on low heat, turning occasionally, until the gourds are tender and the stuffing is cooked through. This can take about 20-30 minutes.
   • You can add a bit of water if needed to help with cooking.

5. Serve:

   • Once cooked, remove from the pan and let cool slightly before serving.
   • Garnish with extra cilantro if desired.

Tips:

• Substitute Ingredients: If moong dal is not available, you can use chana dal or even a mixture of spices and grated coconut.
• Variation: Some recipes might include onions or garlic in the stuffing mixture or a different blend of spices depending on regional preferences.

Singra Mongra is a flavorful dish that showcases traditional Bengali cooking techniques and is often enjoyed with rice or roti.