Bangladesh Vegetable - Kakrol

Kakrol ($4 per kg)

I was told this cute green hairy lime with a mouse-like tail fruit is named 'Kakrol' (Teasle Gourd), a native to West Bengal and Bangladesh - we couldn't get it from our neighbourhood market; only from Indian vegetable stalls in Singapore Little India.

How do you eat it?

With a sprinkle of Salt and Turmeric powder, we dusted the Kakrol slices and pan-fried it in oil. Steam rises and its aroma permeated the kitchen!

The gourd reaps a distinctive crunch as you bite into the seeds and skin while its flesh remains soft - i'm hooked at first bite. My Chinese family loves this.

Pan-frying the Kakrol in wok