Clean and cut Teasle Gaurd into halves.
Boil 1 litre of water. Add the halved Teasle gourd and cook till 70% done.
Drain and keep aside to cool.
With the help of a spoon scoop out the flesh and seeds from the centre of the gourd.
Now discard the seeds from the scoop out flesh.
Heat mustard oil in a pan and saute cumin seeds.
Add chopped green chilli and capsicum and onions.
Stir well and cook till onions become soft.
Add the scooped out flesh of the vegetable. Mix.
Add the boiled lentils(lentils should be boiled until just soft, not completely mashed).
Add shredded coconut and salt. Mix well. Add chilli flakes if you like.
Saute for about 2-3 minutes and transfer to a bowl.
Fill these stuffing to each cavity of the gourd.
Place a deep kadai or pan in stovetop and pour sufficient oil to deep fry. Heat the oil.
In the meantime make a thin batter with rice flour, water and salt.
Spread some breadcrumbs in a plate.
Take a stuffed Teasle gourd, dip in the batter and then roll in the breadcrumb.
Like this prepare all the gourd pieces and spread in a plate.
The texture of the cutlet will be better if you double coat the gourd pieces with batter and breadcrumbs.
Deep dry them in medium heat until light golden brown.
Serve hot with any kind of sauce you like.
You can also enjoy them without frying. They also tastes yummy
